3 cups flour
4 eggs
4 egg yolks
1 quart milk
2 teaspoons sugar
1/2 teaspoon salt
4 tablespoons butter
Mix the flour, eggs and egg yolks with a wire whisk. Add the milk, sugar, salt and beat until all ingredients are thoroughly blended.
Melt the butter in a small container and skim off the foam. Pour off and reserve the fat (clarified butter.) Discard the sediment at the bottom of the container.
Heat a skillet and brush with the clarified butter. Pour in 1 tablespoon of the batter and tilt the pan immediately so that the batter will spread evenly over the entire base of the pan. Cook the crepe quickly on both sides. Cook all the batter this way. Accompany with fresh fruit, lemon juice and sugar, fruit liqueurs or use as a base for Crepe Suzette.
Makes 24 crepes.