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 or Devil’s Peak Lager as the perfect pairing for this breakfast.
– 3 eggs, lightly beaten
– 235 ml milk
– 235 ml First Light Golden Ale or Devil’s Peak Lager
– 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.