Make the Crêpes

1. In a large mixing bowl whisk the flour, sugar and salt until combined.
2. Whisk in eggs and then gradually pour in milk, whisking to combine.
3. Let batter stand at room temperature for 15-20 minutes.
4. Brush a small skillet with some melted butter and over medium heat using 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat. Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter, brushing skillet with butter as needed
5. Serve crêpes warm with Irish cream sauce

Make the Irish Cream Sauce

1. Whisk the 2 tablespoons brown sugar and egg yolks in a medium bowl.
2. Heat 1/2 cup milk in a small, heavy saucepan over medium heat until tiny bubbles form around the edge (do not boil).
3. Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk.
4. Place milk mixture in pan and cook over low heat 4-5 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
5. Remove from heat and stir in liqueur.
6. Place pan in a large ice water filled bowl for 5 minutes or until sauce cools.