Step 1 – For the crepes: Mix 2 tbsp melted butter in a bowl with the milk, flour, salt and eggs. Cover and refrigerate for 2 hours.
Step 2 – Heat a non-stick pan over medium heat. Add 2 to 3 tbsp of the crepe mixture. Turn the pan so that the mixture covers the entire surface. Cook for 2 minutes or until dry. Flip the crepe with a spatula and cook for another 30 seconds. Place the pancakes on a paper towel. Set aside.
Step 3 – For the filling: Place 1 tbsp manjar (dissolve with a small amount of milk or cream if it is very thick) inside of the crepe and roll up.
Step 4 – Serve warm or cold. Optional: Sprinkle with icing sugar.