For years now I've been making eggy crepes or waffles for the kids' breakfast as a way to get them eating more protein. One thing I discovered recently, is that if you cook the crepes on both sides at the same time it's faster and they come out slightly fluffy.

We have a combination waffle maker/griddle with reversible plates (an older model of this one) and when I made crepes on it I would normally open it fully flat. I found a closing it, however, offers another way to cook them:

It's still thin like a crepe:

Don't cook it too long, or it gets hard. Cooked just enough and it rolls nicely:

I find these are tastier than what I was making before, you don't have to flip them, and they cook really quickly.