Beer Batter Crepes I recipe
All Recipes Breakfast and Brunch Recipes Crepes Savory
Ingredients
- 3 eggs, lightly beaten 1 cup milk 1 cup beer 1 ¾ cups all-purpose flour 1 pinch salt 2 tablespoons vegetable oil 2 tablespoons butter
Nutrition Info
- 140.5 caloriescarbohydrate: 15.7 gcholesterol: 53.2 mgfat: 6 gfiber: 0.5 gprotein: 4.2 gsaturatedFat: 2.2 gservingSize: -sodium: 40.7 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Beer Batter Crepes I
Directions
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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.