Set the skillet over high heat. When it is hot, add a scant 1/4 cup of batter, swirling to coat the bottom of the pan. Cook until the crêpe is browned around the edges and the top is set, about 45 seconds. Flip the crêpe and cook until the underside is lightly browned, about 30 seconds longer. Transfer the crêpe to a plate. Repeat with the remaining batter, buttering the pan as needed. You should have about 8 crêpes.