01 -
Combine milk, egg, sugar, flour, salt, and 2 teaspoons melted butter in a blender to create a smooth batter free of lumps.
02 -
Blend on high speed for 30 seconds, then let the batter rest for 5 minutes to hydrate the flour and improve texture.
03 -
Heat a non-stick or crepe pan over medium heat and brush lightly with some reserved melted butter to prevent sticking.
04 -
Ladle 1/2 cup batter into the pan, tilting and swirling to evenly coat the surface with a thin layer.
05 -
Cook until edges lift and crepe releases easily from the pan, approximately until the surface is set.
06 -
Carefully flip and smooth out any wrinkles with a spatula; cook until golden brown patches appear on the second side.
07 -
Remove cooked crepe to a paper towel-lined plate. Repeat with remaining batter to yield three crepes total.
08 -
Serve warm with desired sweet or savory fillings, or stack with paper towels between, seal in bag, and freeze for later use.