Beer Batter Crepes
The Recipe: It’s been well established that beer and breakfast go together. Whether it’s a Saison with your traditional Belgian fare or it’s a “12 o’clock somewhere” #DPBC lager by the pool. For this recipe, we’re incorporating that delicious golden nectar straight into the first meal of the day with these delicious beer batter crepes!
The Pairing: Crepes are quite a light, delicate flavour. As we don’t want to overpower them, we’ve decided on First Light Golden Ale as the perfect pairing for this breakfast. Silvertree Saison also makes a nice accompaniment, but you might find yourself searching for the beer flavour in the crepes (the punchy notes from Saison yeast can easily overpower the First Light used in the batter).
– 3 eggs, lightly beaten
– 235 ml milk
– 235 ml First Light Golden Ale
– 220 g all-purpose flour
– 1 pinch salt
– 30 ml vegetable oil
– 30 g butter
– 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.