<http://schema.org/recipeInstructions>
"Use a  1/4 cup measuring cup to ladle batter into the pan. Quickly pick up the pan and swirl the batter around in so it evenly covers the entire surface of the base. Cook the crepe until the bottom is firm and speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is speckled and golden on both sides, slide it onto a plate. Repeat until you have used up the batter (keep stacking the crepes on the plate to keep them warm)."^^<http://www.w3.org/2001/XMLSchema#string>
<http://cookieandkate.com/2012/buckwheat-and-spelt-crepes-recipe/>