Strain the crêpe batter through a fine sieve set over a small bowl. Heat a 6-inch crêpe pan or nonstick skillet. Add 1/2 teaspoon of the butter. When the butter stops foaming, add 2 tablespoons of batter, tilting the pan to evenly coat the bottom. Cook over moderately high heat until the edge of the crêpe is lightly browned, about 1 minute. Using a spatula, flip the crêpe and cook until lightly colored on the second side, about 30 seconds. Transfer the crêpe to a plate. Repeat with the remaining butter and batter, adjusting the heat as necessary so that the crêpes do not burn. Stack the crêpes as they're done; you should have 12.