How to do it:
Sift flour into mixing bowl and gradually add milk, beating with a wire whisk. Add eggs, salt and 1 tablespoon butter. Beat until fluffy and let stand for 20 minutes to allow flour to absorb liquids. This prevents tearing when turning crêpes. Beat again before ready to use.

Pour 2 teaspoons clarified butter into frying pan, coating bottom. Heat pan until almost smoking. Pour just enough crêpe batter into pan to make a thin coating. Lift pan and roll mixture until bottom is covered. Loosen edges with spatula and flip when brown. Brown other side and remove to a platter.

Continue until batter is used up. These can be stacked as cooked. Roll up with favorite preserve or syrup.

If a sweet crêpe is desired, add 1 tablespoon sugar to the batter.

Yields 16 nine inch crêpes.