Spinach Crêpes

• 1 large egg
• 1½ cups milk
• 1 cup all-purpose flour

Place the egg, milk, flour, salt, and spinach in a blender and pulse until the batter is smooth. Place a 6-inch, well-seasoned or nonstick crêpe pan over medium heat. Dip the cut side of a potato half in the melted butter and use it to lightly grease the pan. Tilt the hot pan toward you. Ladle a scant ¼ cup