To flip a crepe, wait until the bottom is cooked to a light golden color and the edges are cooked through. Cooking crepes takes a bit of patience. It seems the first few are never as good as the later ones. And if the pan is too hot, the crepes will be lacy...if the pan is too cool, the crepes will stick.
Peel back an edge of the crepe with your fingers or a small knife. Hold the edge with both hands and lift the crepe up gently. Then set it down again in the pan cooked side up.
To flip a pancake, wait until most of the bubbles on top have burst and left a hole below. The batter takes on a dry sheen as well.
Using a wide spatula, lift the pancake off the griddle and flip it over, placing it back down on the griddle. The first ones won't color as evenly as the later ones.

Instructor: Katherine Alford