Breakfast Crepes for kids

• 1 & 1/4 cups  milk
• 3-4 eggs
• 1 cup King Arthur flour (gf options)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3-4 tablespoons butter or ghee, melted and cooled

*Optional confectioners' sugar  or Fresh fruit for garnish 

1.  Place the milk, eggs, flour, sugar and salt, plus 3 tablespoons of the butter, in a blender and process until smooth, scraping the sides as needed, about 1 minute.
2. Heat the oven to 175 degrees and warm a 10-inch nonstick skillet over medium heat. Brush the skillet with some of the remaining butter, then form a crepe in the pan by quickly pouring 1/4 cup batter into pan. 
3. Then lift the pan from the heat and tilt it in a circular motion to evenly coat the bottom surface. Cook the crepe until the edges pull away from the skillet and the bottom is golden brown, about 2 minutes. 
4. Flip the crepe with a rubber spatula and continue cooking until the crepe is lightly browned on the opposite side, about 1 minute more. Transfer the crepe to a baking sheet and place it in the oven to keep warm. Repeat with remaining batter.
5. Granish with prefered topping