Chill the batter for at least 1 hour before using to reduce any air bubbles.
Lightly coat the pan with nonstick cooking spray, butter or oil; heat over medium-high.
Add a small amount of batter to the hot pan. Tilt the pan to evenly coat the bottom.
When the edges are dry and pull away from pan, gently turn; cook the other side.
To prevent crepes from sticking before filling, let them cool on a wire rack or waxed paper. Then stack crepes with waxed paper or paper towel in between.