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
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
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