There might be a few reasons why your crêpes are difficult to flip. If they're tearing because they're sticking to the pan in places, try using a different fat to prepare the pan. Butter works well, but I personally prefer using a non-stick spray because I can coat the surface evenly and not miss any spots. If your crêpes are tearing because they're just too delicate, you can try letting them cook just a bit longer before flipping as a first step. They become less fragile the more they cook. Next, consider using a spatula with more surface area. A thin, wide "fish spatula" or giant spatula can be helpful. Lastly, consider using flour with a higher protein content, as this will give your crêpes more strength to hold together as they cook. If you're not already using King Arthur All-Purpose Flour, we encourage you to give it a try. It makes crêpes that hold up to being flipped but are still melt-in-your-mouth tender and delicious. We hope this helps - good luck! Kye@KAF

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