Other than that, it's just about putting the right quantity into the pan, spreading it, then when it is dry enough to detach easily, change side for a short while and it's done. Then add whatever you like to it.
Mmm, there is ONE other trick though: don't confuse your salty preparation with your sweet one. It could give a rather strange taste if you were to put jam on the salty one and cheese, ham and eggs (for example) on the sweet one. "The womb that spawned that thing is fertile yet"
