Cook Time: 5 minutes
Prep Time: 5 minutes
Ready In: 10 minutes
2 large eggs
1 large egg yolk
1 1/2 cups whole or 2 percent milk
1 cup unbleached all-purpose flour
1/2 cup confectioners sugar
Large pinch kosher salt
3 tbsp unsalted butter, melted
1. In a medium bowl, whisk the whole eggs with the egg yolk and milk. Add in a pinch of salt and then sift the flour and sugar through a sifter or strainer into the bowl. Whisk in the melted butter until everything is thoroughly combined and the batter is smooth.
2. Transfer to a liquid measuring cup with a spout and either proceed to make the crepes or cover the cup with plastic wrap and refrigerate for up to 2 days.
3. Measure 2 tablespoons of batter into a small bowl. Place it and the small metal spatula or table knife near your cooktop. If you are making the crepes right away, heat the same skillet you used for the brown butter over medium heat (or start with a clean 6 or 8-inch nonstick skillet if the batter was made ahead).
4. When the pan is hot, remove it from the heat and pour the 2 tablespoons of batter into the pan, quickly tilting and rotating the pan so the batter coats the bottom evenly. Put the pan back on the heat and cook until the batter bubbles and the edge begins to turn brown, about 1 minute.
5. Using your spatula, peek at the underside first to see if its lightly browned. If it is, lift up the edge of the crepe with the spatula and turn it over with your fingers. Cook the other side another 15-30 seconds, or until lightly browned. Flip the finished crepe out onto your work surface.
6. Continue making crepes using up the remaining batter. The finished crepes can be stacked, slightly overlapping, once theyre out of the pan. You should have at least 12 crepes.
7. Once the crepes have cooled, stack them with parchment in between each and store tightly wrapped in the freezer for up to 2 months.