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Beer Batter Crepes I Recipe

Recipe by: Magique

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h
  • Cook3 m
  • Ready In1 h 15 m
  • 1In 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.
  • 2Heat 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.
Ingredients
  • 12 servings
  • 140 cals
  • 3 eggs, lightly beaten
  • 1 cup milk
  • 1 cup beer
  • 1 3/4 cups all-purpose flour
  • 1 pinch salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    140
    7%
  • Fat:
    6
    9%
  • Carbs:
    15.7
    5%
  • Protein:
    4.2
    8%
  • Cholesterol:
    53
    18%

Based on a 2,000 calorie diet

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