Posted by: Jonjon | April 30, 2009

Crepes – Beer Batter Crepes 8.8/10 for very soft texture, but no taste

Crepes – Beer Batter Crepes 8.8/10 for very soft texture, but no taste

105% milk, 105% beer, 66% eggs, salt, 13% vegetable oil, 13% butter to all purpose flour


* 1 eggs, lightly beaten 50g
* 1/3 cup milk 80ml
* 1/3 cup beer 80ml
* 1/2 cup and 1 tablespoon and 1 teaspoon all-purpose flour 75g
* 1/3 pinch salt 0.3g
* 2 teaspoons vegetable oil 10ml
* 2 teaspoons butter 9g

1. 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.
2. 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.

I used 3 days old beer. The texture of these crepes were the softest that I have ever made…and very stretchy too, surprisingly. However, not much flavor at all, obviously since crepes are just used for wrapping food.


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