Classic French Crepes

Method

1) Beat whole eggs and egg yolks with milk using a wire whisk or fork.
2) Add flour and salt and beat until smooth. Batter should be the consistency of heavy cream.
3) To clarify the butter, heat the butter in a small pan until bubbly. Spoon off the foam and pour remaining butter into the batter.
4) Let the batter stand for 30 minutes.
5) Heat 1/2 Tablespoon butter in a saucepan until water a sprinkle of water jumps off the pan.
6) Pour enough batter in the pan for a thin covering of the pan. Tilt the pan to spread the batter around. Cook until lightly brown. Turn crêpe and cook the other side until lightly brown.