INSTRUCTIONS
1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crepe starts to brown at edges, loosening crepe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crepe, grasp edge with fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crepe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on wire rack.
5. Transfer stack of crepes to large microwave-safe plate and invert second plate over crepes. Microwave on high power until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Remove top plate and wipe dry with paper towel. Sprinkle upper half of top crepe with 1 teaspoon sugar. Fold unsugared bottom half over sugared half, then fold into quarters. Transfer sugared crepe to second plate. Continue with remaining crepes. Serve immediately, passing lemon wedges separately.
