Beer Batter Crepes

    Beer Batter Crepes

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    These crapes are made with a combination of milk and beer. Once cooked they can be used with a savoury or sweet filling as desired.

    Serves: 12 

    • 3 eggs, lightly whisked
    • 1 cup (250ml) milk
    • 1 cup (250ml) beer
    • 1 3/4 cups (220g) plain flour
    • 1 pinch salt, to taste
    • 2 tablespoons vegetable oil
    • 2 tablespoons butter

    Preparation:10min  ›  Cook:15min  ›  Extra time:1hour resting  ›  Ready in:1hour25min 

    1. 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.
    2. Heat a large non-stick frypan over medium heat. Brush it with butter and when it's hot but not smoking pour a 1/3 cup of batter into the centre of the frypan and rotate it so the batter covers the bottom of the pan in a thin layer pouring out any excess batter.
    3. Cook the crepe until it is just golden on one side; 1 to 2 minutes then turn it and cook until it is golden on the other side; about 30 seconds.
    4. Transfer to a plate and keep warm by covering with aluminium foil. Continue until all of the batter is used.

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