In a blender, combine milk, egg, sugar, flour, salt, and 2 tsp melted butter. Puree for ~30 seconds until smooth. Let batter rest ~5 minutes.

Heat a nonstick crepe or small skillet over medium heat and brush lightly with some of the reserved melted butter.

Pour about ½ cup batter into the pan, tilting it to spread evenly into a thin layer.

Cook until the crêpe easily releases from the pan when running a spatula around the edges (~30‑60 sec), then flip and cook until golden‑brown spots appear (~15‑30 sec).

Transfer the cooked crêpe to a plate lined with paper towels. Repeat with remaining batter; yield is three large crêpes. 

Stack between paper towels if storing, or layer with wax paper if freezing. Serve warm with fillings of your choice—like fruit & chocolate, jam, or cheese.