To make the crepes, add the egg, milk, flour, salt and 1 tablespoon of melted butter to the bowl of a blender. Blend until smooth, and there are no visible lumps. Heat an 8-inch nonstick skillet or crepe pan over medium flame. Add a small amount, 1/2 teaspoon or so, of the remaining melted butter, swirling pan to coat. Pour enough batter into the skillet to thinly coat the bottom, a very scant ¼ cup, and swirl to form a circle of batter. Once edges are crisp and air bubbles appear on top, about 45 seconds to 1 minute, flip and cook for 15 to 30 more seconds on the other side. Transfer to a plate and continue making crepes with the rest of the batter, coating pan with melted butter as needed.