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Ingredients
| eggs: 3 (lightly beaten) |
| 2% milk: 1 cup |
| beer: 1 cup |
| all-purpose flour (unsifted): 1 3/4 cups |
| salt: 1 dash |
| vegetable oil: 2 Tbl |
| salted butter: 2 Tbl |
Beer Batter Crepes I
Credit: AllRecipes
User rating:
"Crepes made with milk and beer. If the crepes are thicker than you'd like, thin the batter with additional milk, whisking it in gently."
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Prep Time
60 min -
Cook Time
3 min -
Servings
12 serving(s)
Tags
Directions
- In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
- Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.