BEER BATTER CREPES I

Beer Batter Crepes I image

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.

Provided by Hunter StClaire

Categories 100+ Breakfast and Brunch Recipes Crepes Savory

Time 1h15m

Yield 12

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 15.7 g, Cholesterol 53.2 mg, Fat 6 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 40.7 mg, Sugar 1.1 g