Basic Crêpe Batter

Share this
Basic Crêpe Batter
2 eggs 2 egg yokes 1¼ cups milk 1 cup flour 1/2 tsp. salt 2 Tbs. clarified butter
In a mixing bowl, beat eggs, yokes, and milk. Add flour and salt, and mix until smooth. Add butter and mix. Let batter stand for 30 minutes. Warm a flat-bottomed, 12-inch, nonstick pan over medium-low heat. Melt enough butter to cover bottom of pan. Pour two to three tablespoons of batter into pan, tilting and turning to cover entire surface with a thin coating. Work edges of crêpe with spatula until entire crêpe releases, then flip. Either garnish and serve immediately, or stack crêpes separated by wax paper and refrigerate.