In a mixing bowl whisk the eggs and egg yolks until evenly combined. Then add the rest of the ingredients and whisk until smooth. Cover with cling film and refrigerate for an hour.
Heat a small sauté pan or crepe pan on medium heat. Brush with some of the melted butter and add enough crepe batter to cover ⅔ of the bottom of the pan. Spread the batter around to cover the whole pan.
Cook the crepe until set on top and flip. The crepe should start to brown. Cook on the other side for an additional 30 seconds and set on a plate.
Crepes are best served immediately.
Notes
The batter can be made the night before to be ready to pour and cook in the morning. Storing the crepes
Crepes can be stored in a warming drawer or on a warming plate before serving.
Wrap well in cling film and they will last in the refrigerator 2-3 days or the freezer for 3-4 weeks.