Warm your crepe pan or nonstick skillet over medium heat, and brush with some of the melted butter.
Ladle 1/2 cup of the batter into the crepe pan, then tilt the pan in a circle until the surface is covered with the batter.
Cook the crepe on the first side until it easily releases when you run a spatula around the edges. Loosen the entire crepe with the spatula before attempting to flip.
Flip the crepe, then use the spatula to smooth it out if it wrinkled while flipping. Continue to cook on the second side until golden brown spots form.
Remove the crepe from the plan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get about 5 more crepes if you're using a standard 10" crepe pan).