3 ears of fresh corn, shucked
4 cups heavy cream
1 teaspoon caraway seeds
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
2 whole large eggs
2 large egg yolks
1 1/4 cups all-purpose flour
1/4 cup unsalted butter, melted
Working with one ear of corn at a time, hold the ear straight upright, and using a sharp knife, carefully slice the kernels from the ear. Place the kernels into a medium saucepan along with the cream, caraway seeds, 1 teaspoon salt, and the pepper. Place the saucepan over medium heat and simmer for 20 minutes or until the cream has reduced by one-half. Transfer to a blender and process the mixture to a smooth purée. Pour the purée through a fine sieve into a clean bowl. Set aside.
Combine the whole eggs, egg yolks, and reserved corn cream in a mixing bowl. Slowly add the flour, whisking constantly. Transfer the mixture to a blender and process it to a smooth purée. If necessary, add an additional 1/2 teaspoon of salt. Pour the mix through a fine sieve into a clean bowl. Whisk in the melted butter. Cover the bowl with plastic wrap and set it aside for 2 hours.
Place a 6-inch nonstick pan over medium-high heat. When the pan is very hot but not smoking, spray with nonstick vegetable spray. Ladle about 1/4 cup of the batter into the pan, swirling the pan to allow the batter to coat the bottom. Cook it for about 1 minute, or until the bottom is slightly browned. Flip and brown the remaining side. Stack the finished crepes, separated by wax paper. When all of the crepes are cooked and stacked, wrap the stack in foil and keep it warm until ready to serve. (Alternately, reheat the wrapped crepes in a preheated 300 degree oven for about 15 minutes.)