In a medium bowl, sift together the flour 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. Strain the mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes. Remove the batter from the refrigerator. Heat a six-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. Makes fifty to sixty 6-inch crepes. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (2203g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1863 (62%)|
|Amt Per Serving||% DV|
|Total Fat 207g||276 %|
|Saturated Fat 65.9g||330 %|
|Monounsaturated Fat 79.3g|
|Polyunsanturated Fat 28.2g|
|Cholesterol 8684.4mg||2672 %|
|Sodium 2884.5mg||99 %|
|Potassium 3010.8mg||79 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.7g|
|Protein 260.7g||372 %|
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Calories per serving: 3013
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