- Dish type
Crepes made with milk and beer. If the crepes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.
32 people made this
- 3 eggs, lightly beaten
- 250ml milk
- 250ml beer
- 225g plain flour
- 1 pinch salt
- 2 tablespoons vegetable oil
- 30g butter
MethodPrep:1hr10min ›Cook:10min ›Ready in:1hr20min
- 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 25cm non-stick frying pan over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 75ml of batter into the centre of the pan, 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 aluminium foil. Continue until all of the batter is used.
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Reviews & ratingsAverage global rating:(27)
Reviews in English (23)
wow, this was really good, I was scared to put beer in my brunch, but this tasted so great I chased it with the rest of the twelve pack! mmmmmmm, yummy-08 Jun 2002
OH MY GOD these are good. Made a smaller batch yesterday just to make sure the recipe was good, and they disappeared out of the pan to my housemates as fast as I was making them! Everyone is Demanding More, so it's crepes for dinner tonight!-27 Feb 2003
I was a bit concerned about the beer...and it turns out rightly so. They were OK. My husband and our friend, both beer drinkers, loved them. I wasn't totally sold on them. The beer flavor really stood out. I filled the crepes with marinated beef cubes and mushrooms in a light sauce. We also made a dessert with pudding and chocolate sauce. I probably won't make them again.-20 Mar 2006
In a large bowl, whisk the eggs until combined. Whisk in the milk, beer and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (the batter should be the consistency of heavy cream). Cover the bowl and let the batter rest for 1 hour at room temperature or refrigerate overnight.
In a small nonstick skillet, melt the remaining 1/2 teaspoon butter. Using a ladle, stir the batter and pour a scant 1/3 cup into the pan, rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 30 to 60 seconds more. Repeat with the remaining batter, cooking each crepe after the first few for about 30 seconds on each side. Cover the crepes with a towel to keep warm.
Sift the flour, yeast and salt in a bowl. Add the eggs, fresh herbs and beer to the center of the flour mound and stir slowly until the batter is smooth.
Pour a small amount of oil into a non-stick pan and tilt it to cover the bottom, then remove the excess with paper towels. Over medium-high heat, add about three tablespoons of the batter, spreading it immediately over the surface to make a thin crêpe. Let cook for about 3 minutes or until bubbles start to appear on the surface. Then turn the crêpe over and cook for another 1-2 minutes or until the bottom side is a bit darker and crisper. Remove the crêpe from the pan and transfer it to the oven at low temperature to stay warm. Repeat these steps with the remaining batter until you’ve made about 8-9 crêpes, replenishing the oil as needed in the pan.
In the meantime, make the filling: Melt the butter in another pan. Add the mushrooms and season with pepper. Sauté over medium heat for about five minutes. Add the crème fraîche and soy sauce, raise the temperature until boiling and cook for another 2-3 minutes until the sauce reduces slightly.
To serve, spread a spoonful of mushroom cream on half of each crêpe and fold it over.
Sweet Crêpe Batter
- Calories 268
- Fat 14.4 g (22.1%)
- Saturated 7.2 g (36.1%)
- Carbs 25.0 g (8.3%)
- Fiber 0.7 g (2.8%)
- Sugars 4.6 g
- Protein 8.1 g (16.2%)
- Sodium 261.7 mg (10.9%)
beer (any light lager beer will work)
Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the melted butter and milk mixture until batter becomes uniform in texture.
Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer, until just evenly incorporated (don't overmix). Refrigerate the batter, covered with plastic, for 8 hours or overnight, if you can.
Pour about 1/4 to 1/3 cup batter onto a smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.
These crêpes are delicious with powdered sugar, jam, fruit compote, whatever you like! Jehnee served mine with homemade chocolate hazelnut spread, cinnamon ice-cream and chocolate sauce.
Child insists you use a food processor to whiz up your ingredients, presumably to ensure a silky-smooth consistency, and Wolfert confides that “the secret of these farmhouse crepes is to strain the batter so that it is perfectly smooth”. I have a very hard time getting her batter through my sieve, and conclude that it is easier, and creates less washing up, if you give the batter a good and thorough whisk, as everyone else suggests. Don’t overdo it, though – once it’s smooth, leave it be, or you’ll encourage gluten formation, which will make them tough.
Olney does away with the usual resting time for the batter, which ranges from an hour (Conran, Roux, Van Waerebeek) to three (Wolfert), explaining: “I do not find it essential to let the batter stand before cooking, but this may of course be done.” He’s right it’s not essential, but it does seem to make them smoother – according to Harold McGee, “an hour or more allow[s] the proteins and damaged starch to absorb water and air bubbles to rise and escape”.
Cook them in a hot pan – butter is my preferred medium, but you could use Wolfert’s goose fat in a savoury context if you prefer, or oil (or clarified butter) if you’re making a lot and are worried about the butter burning. Toppings I generously leave up to you – from Coran’s delectable-sounding rum and chestnut cream to Roux’s orange sauce or Olney’s fines herbes, it’s all a matter of taste.
16 Ways To Cook With Beer at Every Meal
Be it dinner, lunch, or even breakfast (okay, probably brunch), there's never a bad time to enjoy a brewski.
Be it dinner, lunch, or even breakfast, these recipes prove once and for all there's never a bad time to enjoy a brewski.
No kneading, no yeast, no fuss required. Just your favorite brew, a little molasses and honey for a rich maple flavor, and boom&mdashthe yummiest dinner side everyone will love. You won't even need butter, we promise.
Get the recipe at Averie Cooks.
We're big fans of this spicy sausage and beer version of the messiest&mdashand possibly most delicious&mdashsandwich on the planet. Especially when the recipe has a total cook time of 20 minutes from start to scarf.
Get the recipe at Table For Two.
If the spice of jalapeño is usually too much for you, add a little brown ale&mdashit'll knock down some of the heat while bringing out a sweetness in the turkey meat (genius way to use up all those turkey leftovers still hangin' out in your freezer from Thanksgiving).
Vietnamese Sizzling Crepe Recipe (Bánh Xèo)
Vietnamese Sizzling Crepe (Bánh Xèo)
This delicious southern-style Sizzling Crepe (Bánh Xèo) is mainly made from rice flour, coconut milk, beer, turmeric and chopped green onion stuffed with cooked pork, shrimps, and bean sprouts. Traditionally, we do not use beer in the batter, but I have found that beer will make the crepe crisper and also give it a very good taste. You can make this pancake for your loved ones in weekends or family reunion party.
You can use either a non-stick pan or a cast iron skillet for this recipe.
These crepes are usually served with Vietnamese Dipping Sauce or soy sauce. And, we usually warp the crepes in lettuce. You can check out the recipe to make this sauce, http://www.npfamilyrecipes.com/recipe/vietnamese-dipping-sauce-nuoc-mam-pha/
Vietnamese Dipping Sauce (Nước Mắm Pha)
Visit our youtube channel for more cooking videos, https://www.youtube.com/NPFamilyRecipes .Vietnamese Sizzling Crepe (Bánh Xèo)
Beer Batter Crêpes
1. In a saucepan, heat milk, salt and butter until butter has melted. Remove and allow to cool to room temperature.
2. Place flour in a bowl and make a well in the center. Add the oil and eggs to the well and whisk until the batter is stiff and smooth.
3. Gradually add milk mixture, whisking until smooth. Strain through a fine sieve into a clean bowl and whisk in the beer. Cover and refrigerate overnight.
4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan if they sizzle, the pan is ready to use. Brush with a little of the melted butter.
5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back
into the bowl.
6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually, turn it with my fingers. Using both hands, pick up the loosened edges with my thumb and index
finger and quickly flip it over.
7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.
One serving suggestion:
Sprinkle with lemon juice and sugar and serve.
This Beer Batter Crêpes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.
- 2 cups milk
- 1 teaspoon sugar
- 5 tablespoons unsalted butter, melted
- 3 large eggs
- 1 tablespoon vegetable oil
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup beer (not dark)
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 3 tablespoons sugar
- 4 teaspoons Grand Marnier or other orange-flavored liqueur
- Finely grated zest of 1 orange
- 2 oranges, peel and pith removed, flesh cut into segments
- Confectioners' sugar, for dusting
- 2 cups orange juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 3 tablespoons Grand Marnier or other orange-flavored liqueur
- 2 tablespoons cold unsalted butter, cut into small pieces
Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).
Let batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up place on a baking sheet, seam side down. Repeat.
Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat skim foam. Whisk together cornstarch and 1 tablespoon water add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat whisk in butter, 1 piece at a time.
Preheat oven to 350 degrees. Cover crepes with foil heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners' sugar.
Beer crepes recipe - Recipes
Yay! We have made it onto day 3 of my week dedicated to all things Easter brunch. Is this week flying by or what? I feel like the winter has dragged on, but as soon as the temperatures started to rise, the days started flying by way too quickly! Maybe this is because we keep ourselves busier when it’s warmer outside. There is more to do in the summer. Where most winter days tend to be boring unless of course you live right next to a ski resort. Ugh, someday…someday. I made crepes for you today! Savory herb crepes with hollandaise to be exact! Why no, crepes do not always have to be sweet, and although a perfect crepe stuffed with fresh fruit and mascarpone is one of my favorite snacks on the planet, savory crepes are right up there too! These herb crepes are a definite must-have for Easter!
I promise you. Crepes are not hard to make. I promise, promise, promise. They just take a little time, patience and careful watching. It’s not the kind of recipe that you can walk away from for a few minutes because they literally cook in minutes! You also don’t need a fancy shmancy crepe maker either. It does make things easier if you have a crepe maker, but crepes can easily be made in a crepe pan or even an omelet pan!
The batter is a simple blend of flour, eggs, milk, water, butter and salt. You can whip up this batter by hand, in a blender or in a food processor (which is how I make them). This crepe recipe in particular adds fresh herbs into the mix, making each bite you take taste like fresh springiness. The hollandaise on top pulls the whole dish together and will definitely add some brightness to your Easter brunch spread.
You can get super creative with the fillings. Ham and cheese with a drizzle of mustard is one of my favorite combinations, but fresh veggies like asparagus are another great alternative.
I hope everyone is having a wonderful week! Pair these crepes with a lighter beer like a pilsner and have a wonderful Tuesday! xo
Recipe: Campo’s Lamb and Rosemary Crepes
Chef Jonathan Perno, a six-time semifinalist for the heralded James Beard Award, often orders whole lamb from Shepherd’s Lamb to experiment with different cuts. This past winter, he cured and smoked trimmings from the rack, turning it into lamb bacon for spaghetti carbonara.
¼ cup olive oil
3 tablespoons butter
2 pounds lean ground lamb
6 cloves garlic, minced
1 medium onion, large dice
4 ribs celery, large dice
1 pound fresh cremini mushrooms, stemmed and quartered
1 bay leaf
3𠄴 sprigs rosemary
¼ cup flour
1 cup dry white wine or dry vermouth
1 quart chicken stock
1 cup heavy cream
Salt and black pepper to taste
Parsley sprigs for garnish
1 cup plus 1 tablespoon milk
1 cup plus 1 tablespoon beer
6 tablespoons clarified butter, plus additional for crepe pan (or use spray)
1¾ cups flour, sifted
½ teaspoon salt
2 teaspoons sugar
To make crepes, warm milk and beer to 110° in a small pan or microwave. In a separate dish, melt clarified butter and set aside.
Mix flour, salt, and sugar in a large bowl and whisk into milk-and-beer mixture. Stir in butter, then eggs, one at a time. Strain batter and chill for 24 hours.
Heat a crepe pan or 8-inch nonstick skillet over medium heat. Butter pan or spray with nonstick spray. Stir batter and place one ladleful (or use a ¼ cup or ⅓ cup measure, depending on size of crepe desired) in heated pan. Swirl pan to move batter into a round. When crepe begins to peel up from sides of pan and some color has formed, flip and cook on other side for about 30 seconds.
Place on a parchment-lined plate and keep warm in a 200° oven until ready to plate. Keep cooking and separating the crepes with parchment. (They can also be refrigerated, then reheated in the oven. Wrap extra crepes in plastic and freeze.)
To make filling, melt butter with olive oil in a large pot over medium heat. When hot, add lamb and stir gently to break it up. Season with salt and pepper and cook until golden brown, about 10 minutes. Add garlic, onion, celery, mushrooms, bay leaf, and rosemary. Sauté 3𠄵 minutes.
Sprinkle flour over the meat and stir to combine. Cook 2 minutes longer.
Deglaze the mixture with wine or vermouth and allow to simmer until it has reduced by half.
Add chicken stock and cream and let come to a boil, stirring often to prevent sticking. Lower heat and simmer, stirring occasionally, about 30 minutes. Remove rosemary and bay leaf, adjust seasoning to taste.
To plate, place ⅓ cup filling in a quadrant of a crepe. Fold crepe in half, then fold the half into a quarter and place on warm serving plate. Garnish with parsley.