For 20 crêpes
1- In a large bowl mix 220 gr of flour (I like to mix in one third of whole wheat flour), half a teaspoon of salt, three whole eggs plus the yolk of one egg, a mix of 30 cl of milk with 30 cl of water, and 60 gr of melted butter.
2- Mix well and when the liquid has an even consistency, let it stand in the fridge for 30 minutes to an hour.
3- Pour on a hot non stick pan (no need to add anything given that the mixture has melted butter), and turn over.
I served them this morning for breakfast with wonderful organic blackberries and homemade apricot jam.