In a large bowl, whisk together dry ingredients. Make a well in the center of the flour mixture and pour in eggs and yolks. Begin whisking the eggs, gradually moving the whisk, and pulling in flour until the mixture is smooth and well combined. Gradually whisk in melted butter, then gradually whisk in milk. The crêpe batter will be as thick as heavy cream. The crêpe batter can be used immediately, but you’ll get better results if you let it rest in the refrigerator for at least an hour, even overnight.

Heat an 8-inch non-stick pan over medium heat until a few drops of water will dance across the surface when sprinkled on pan. Holding pan in left hand, quickly pour a scant 1/4-cup of batter into the pan. Tip the pan forward and backward and from side to side to swirl batter evenly across surface of the pan.

Put back on heat and let cook until light golden speckles appear on the underside of crêpe, about 1 1/2 – 2 minutes. Use a heat proof rubber scraper to carefully lift the edge of the crepe to check it. Gently flip the crêpe over and cook the other side, again, looking for those pretty speckles. This time it shouldn’t take more than 30-45 seconds.

Remove the crêpe from the pan and stack them on a plate or tray until ready to use. Wrap the crêpes in plastic wrap or a heavy-duty plastic bag and refrigerate or freeze for longer storage.