Crepes
Cook’s tip: Use this as a basic recipe and fill your crepes with anything you like.
3 large eggs
1 to 1 1/2 cups milk
1 cup beer
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons mild cooking oil
• Whisk the eggs until they are combined, and then whisk in 1 cup of the milk and the beer.
• Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps.
• Add the salt and oil, and then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated.
• Let the batter site for 1 hour.
• Heat a 10-inch skillet, perferably non-stick, 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 crêpe 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.
• Thin the batter with additional milk, whisking it in gently, if you need to do so.
Yield: 12 crêpes
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