Pre-heat an 8” or 9” skillet with shallow sloping sides. Materials that work well are: non-stick surfaces such as T-fal and Farberware Millennium; or steel surfaces such as stainless or black, forged steel. Lightly butter all pans for the first crêpe or two with the pan hot and off the heat, turn the pan to evenly distribute the batter on the surface. Cook the crêpe until the edges curl up and air bubbles appear on the surface. This will take about 1 minute over medium heat. Release the edges completely, lift the edge of the crêpe with the finger and flip over the crêpe. Cook over medium heat for another 30 seconds. Stack the crêpes on a plate. Cover tightly and refrigerate until needed for filing, several days if necessary. If a particularly thin crêpe is desired the extra batter in the pan can be poured out into a separate dish immediately upon coating the bottom.