There are many recipes that can be improved with the addition of beer – this is definitely one of them. This is a straightforward recipe for crepes that I’ve been tweaking for the past couple of months, using a hefeweizen that we have on tap. As always, you can probably substitute whatever malty beer you have around and get good results. I haven’t tried IPA crepes, but maybe they’d be good with a spicy filling! With a hefeweizen, this recipe works equally well with sweet or savory fillings. A frequent filling at our house is nutella + banana or jam. We’ve tried pomegranate and nutella and that’s a great one too!
Ingredients for 4 9-10 inch crepes:
- 120g AP flour
- 2 large eggs
- 1/2 cup milk
- 1/2+ cup hefeweizen (more may be needed if your eggs are smaller)
- splash of vanilla extract (is fine with savory filling, definitely a great addition for sweet fillings)
- 1/4 tsp salt
- 2.5 tbsp neutral oil (or melted butter, but I typically grease the pan with butter)
- Mix all ingredients and whisk thoroughly until smooth – try to prevent any clumping of the flour.
- Adjust thickness with more beer if needed – it should be quite a bit thinner than a typical pancake batter. This is usually necessary if your eggs are too small.
- Preheat a cast iron pan (i use a 10 inch pan) on medium heat.
- Melt a dab of butter in the pan and then add 1/4 of the batter, rotating the pan to distribute the batter across the entire base (you could also use a spoon, or one of the fancy crepe spreading implements, but I’m cheap and the fewer dishes, the better).
- Cook until the top of the crepe is no longer glossy (the cooked side should be very lightly browned) and gently flip, taking care not to tear the crepe.
- Add the toppings to the cooked side, and fold the crepe over on itself. In the pictures I’ve added some curried rice and stir fry from the previous nights dinner, plus some cheese to glue everything together. If desired you can also roll the crepe for a more classic presentation (though that is difficult with chunky fillings).
- Cook until golden brown, flipping to cook both sides.
This is a really quick breakfast that is quite filling, and if you’re lucky you’ll have some beer leftover to make a hair-of-the-dog beer mimosa. Cheers!