“This recipe is the closest I could find to the one our french neighbour would cook up for me and my sister when we were kids.I think its the beer in the batter that makes a difference.”
READY IN:
25mins
SERVES:
6
YIELD:
16 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. put flour, sugar and a pinch of salt in a large bowl.
  2. Make a well in the centre, add eggs, oil and slowly add the milk and with the help of a whisk mix until smooth.
  3. Add the beer and mix.
  4. heat a crepe pan an grease with an oiled tissue. Pour in about 3 tbsp of mixture and move around the pan to cover the bottom.
  5. when the crepe is golden underneath( 15 seconds), turn and cook a further 30 seconds or until speckled brown.
  6. Oil the pan with a tissue between each pancake.
  7. Pancakes can be frozen stacked when cool or used staight away filled with whatever you like or heated in a suzette sauce.

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