Lightly grease 8 to 10 inch skillet over medium heat. Pour 1/4 cup batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large, thin circle. Place pan back on heat and cook for 2 minutes, or until edges begin to turn golden brown and curl. Loosen with thin spatula, flip, and cook other side for 30 seconds. Cool prepared crepes on metal rack as you prepare remaining batter. Do not stack crepes while they’re cooling, or they may become soggy. You should end up with 8 crepes.