Recipe courtesy of Martha Stewart
50 to 60 (6-inch) crepes



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 6-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.



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