Heat crepe pan or shallow non-stick pan over medium-high heat. Add a light layer of butter. Pour about a 1/4 cup crepe batter into pan, and working quickly, tilt the pan to spread the crepe batter evenly in a circle. Once the top starts to look set, flip the crepe over and cook the other side for a few more seconds (30-45). Put cooked crepe onto a plate and continue cooking the remainder of the crepe batter. These will keep refrigerated, well wrapped, for up to two days.