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Combine wet ingredients. Place the buttermilk, eggs, and melted butter into a jug and whisk to combine.
Mix batter. Place the flour (and sugar if using) in a large mixing bowl. Pour a quarter of the liquid mixture into the flour and whisk until you have a thick slurry. The batter will be quite thick at this point. Gradually add the remaining buttermilk mixture while continuously mixing. Work slowly to create a smooth, lump-free batter.
Refrigerate. Cover the bowl and place the batter in the refrigerator for 30 minutes to an hour.
Prep the pan. Heat the pan over medium heat. Then lightly grease with ½ tbsp butter and wipe away any excess. Keep the butter nearby to grease the pan as needed.
Cook crepe. Remove the batter from the fridge. Scoop up ¼ cup of batter and pour into the center of the pan. Tilt and swivel the pan to disperse the batter. Cook for 1 to 2 minutes, until the edges turn slightly crispy and pull away from the pan.
Flip crepe. Slide around the edge of the crepe to ensure it isn’t sticking. Then flip the crepe over and cook for another minute, until golden brown. Slide the crepe onto a large plate.
Repeat. Continue this process, cooking 1 crepe at a time, until all batter is used up. Give the batter a quick whisk before pouring a new crepe, and add a splash of milk if you find the batter too thick.