In a blender or food processor, combine all the dry ingredients with ½ cup of the chicken stock and blend. With the blender on medium speed, drizzle in the melted butter followed by the remaining ¾ cup chicken stock; blend for 30 seconds. Add the eggs and blend until incorporated. Blend in the vodka and water, then cover and refrigerate for at least 30 minutes or up to 1 hour.
Remove the batter from the refrigerator. It should be the consistency of heavy cream. If the batter seems too thick, whisk in more stock or water a tablespoon at a time until the right consistency.
In a 10-inch crepe pan or skillet, heat 1 teaspoon of the clarified butter over high heat and swirl the butter to coat the pan evenly.
Pour a generous ¼ cup batter into the pan and tilt the pan to coat the bottom evenly. Cook until browned on the bottom, about 1½ minutes, then turn and cook on the second side until browned, about 1 minute. Transfer to a plate. Repeat to use the remaining batter, adding clarified butter as needed, stacking the finished crepes as you go.