Over medium heat, heat an 8-inch crepe pan or small sauté pan with sloping sides. Brush with a little melted butter. Off heat, pour about 1/3 cup batter into pan, turning to distribute batter over bottom. Cook until lightly browned, about 10 seconds. Flip crepe and cook for a few seconds until lightly browned. Transfer with a spatula to a plate.
Repeat with remainder of batter, brushing pan with butter before cooking each crepe. Stack crepes on top of one another.
* The wonderful whole-grain flours available now include whole-wheat, rye, chickpea, buckwheat and rye. Any of these can be used in crepes.