Placing the batter in a pour-spout container (or leaving in the blender as it has the same capabilities), place your seasoned crêpe pan on the stove top over medium heat. Melt 1-2 tablespoons of salted butter on the crêpe pan.
Pour into the center of the crêpe pan once hot, enough batter that immediately spills to 1/3-1/2 of the pan's diameter. Quickly, using your crêpe spreader (the T shaped tool), spread the batter eveningly to the edges of the pan, filling any small holes (using extra batter if necessary). Cook for about 2-4 minutes until golden brown. Shake the pan from time to time to ensure the crêpe is not sticking.
Get ready to flip and don't worry, the batter is strong. :) Have ready a tablespoon of salted butter to butter the pan again for the second side. Using your crêpe spatula, place underneath the center of the crêpe as far underneath the entire crêpe as you can. Before you flip, put the butter in the pan, letting it melt as much as possible. Then carefully flip the crêpe (you can watch me do this in my Buckwheat crêpe episode - season 3, episode #6 - https://thesimplyluxuriouslife.com/vodcasts3e6/ ).
Cook over medium heat for about 2-4 minutes until gold brown. While the crêpe is still cooking, rub salted butter over the entirity of the open crêpe and sprinkle a little bit of sugar. Fold the crêpe in half, and rub it with salted butter again, sprinkle with sugar AND this time, squeeze your fresh lemon juice onto the crêpe. Fold for the final time an imperfect quarter fold and you are ready to enjoy!
Sprinkle with a bit of confectioners' sugar if desired for presentation and a slice of lemon as well for added citrus should you want it and enjoy!