"Melt butter in 2 qt. casserole and place crepes over butter in one layer."
Oh, heck, easy. This is just like "saute onion in twelve tablespoons oil" -
totally unnecessary fat doing, really, nothing but keeping the food from
fusing to whatever it's cooking in. Use either a non-stick baking dish, or
spray with a bit of cooking spray (use butter-flavour spray if you want a
hint of the recipe's evil origins).