Grease the pan with a light coating of butter and while holding the pan off the heat slowly ladle enough batter to lightly coat the pan. If the Batter blisters on pouring into the pan, the pan is too hot. While cooking, gently run a dull knife around the edge of the crepe to lift the edges. When done invert the pan over a plate and tap the pan to free the crepe.
Re-butter the pan and pour more batter for the next crepe.
Makes about 20 crepe - 6 servings of 3 crepes per serving. Space three filled crepe on a dinner plate as a serving, pour 2 to 3 Tablespoons strawberry syrup in spaces between filled crepe and serve.