Instructions: In a medium bowl, sift together the flour and salt. Make a well in the center. Whisk together the milk, eggs, and egg yolk in a medium bowl. Pour the milk mixture into the center of the well, slowly whisking in the flour from the sides of the well. Add 2 tablespoons clarified butter, and whisk to combine. Strain the mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes. Remove the batter from the refrigerator.

Heat a six-inch crepe pan or nonstick frying pan over medium-high heat. Brush with clarified butter, and heat until very hot. Add a couple of tablespoons of batter, turning and swirling the batter in the pan to completely coat. Cook until brown on the bottom, 1 to 2 minutes. Flip the crepe with a spatula, and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan.

Makes fifty to sixty 6-inch crepes.

Yield: 50 crepes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.