Put the Bisquick and milk into your large bowl. Add the eggs and the melted butter now. Whisk everything until the batter looks very thin. It should look like heavy cream, not thick.

Place your skillet over a medium heat setting. Lightly grease the pan with a little butter. Wait until the pan is nice and hot. This prevents the first crepe from sticking.

Ladle a small amount of batter into the pan. Tilt the pan in a circle very quickly. The batter must cover the whole bottom thinly. Do not use too much batter at once.

Let the crepe cook for about one minute. Watch for the edges to turn golden brown. The top should look dry and set firmly. Do not rush this important cooking step.

Slide your spatula gently under the thin edge. Flip it over to the other side fast. Cook for thirty seconds more until it is done. It should have light brown spots on it.

Slide the hot crepe onto a flat plate. Add fruit, cream, or chocolate inside the middle. Fold it or roll it up very tightly. Serve them while they are still warm.