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Beer Batter Crepes I recipe

12 servings

Ingredients:

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

Instructions:

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.