Crepes

1 2/3 cups pastry four, not self-rising
1/2 teaspoon salt
3 cups milk
8 Eggland's Best large eggs
1 Eggland's Best large egg yolk
2 tablespoons clarified butter, melted, plus more for brushing pan

1. In a medium bowl, sift together the four 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.
2. Strain the mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap and chill in refrigerator for 30 minutes.
3. 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.