To make the batter by hand, in a medium mixing bowl, combine the flour and the salt.

In another medium bowl, combine the eggs and milk and whisk together until well blended. Make a well in the center of the flour.

Slowly, in a thin stream, add the milk and eggs, whisking constantly, incorporating the flour gradually until a paste is formed.

By food processor, add all the ingredients to the work bowl and pulse until smooth. Cover the batter with plastic wrap and refrigerate 30 minutes to allow the batter to relax.

Remove from the refrigerator. Right before making the crepes, stir in the melted butter.

Add 1tablespoon if the clarified butte to a crepe pan. Swirl around the pan to coat and bottom and sides. Pour the excess butter back into the bowl with the remaining tablespoon butter. Hear the pan over moderately high heat. When hot, add a 1 ounce ladleful of batter to the pan. Quickly swirl the batter in the pan to firm a thin round pancake. Cook about until lightly golden brown, 2 to 3 minutes, turn crepe and repeat. Remove the crepe to a baking sheet and let cool. Repeat the procedure until all the batter is used. Stack cooked crepes on top of each other. Wrap in plastic wrap and refrigerate or freeze.