Thanks - I realise it's probably straightforward (although obviously the problem is that the internet always seems to offer too many variations) but I'd prefer to try it in some kind of specialist place first so I know what I'm copying. I've started to have a look round in Berlin for somewhere that may have it on the menu - I'd prefer some kind of North African greasy spoon but it wouldn't surprise me if it ends up being a hipster street food emporium (though we have a, completely non-pretentious, French crepe guy on one of our Saturday markets who I will definitely speak to about it next time I see him).
Have you got a link to a picture of a brick? I now realise that sort of the point is that you cook it with a weight in the pan, and originally people used a brick, but some of the videos just seem to involve some kind of basic flattening in preparation (but not in a Schnitzel way!).