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!
I had some leftover cider in a growler from Thanksgiving, as well as some overly ripe apples. How to get rid of them? The obvious answer was hard-cider applesauce! No recipe needed: cut up the apples, add a generous amount of hard cider, and some lemon juice, brown sugar, a pinch of salt, cinnamon and nutmeg to taste. Boil down till the apples are soft, adding more liquid as needed. Mash, or blend for a smoother sauce. Tasty stuff!
Does the addition of hard cider change anything? It seemed to me that the apples broke down a bit faster, and there is a cider-y touch to the applesauce. Delicious, and simple!
Roughly estimated ingredients, in case you really need ’em:
- 12 small apples
- 10 oz hard sweet apple cider
- 2/3 cup brown sugar
- pinch of salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Peel, core, and slice apples.
- Add to pot with all other ingredients.
- Bring to a gentle simmer for 20-30 minutes or until soft.
- Mash with a masher or blend with an immersion blender. Continue to simmer until “saucy.”
- Cool. Serve. Add more sugar, cinnamon and nutmeg if you’d like.
I’ve been fine-tuning my pizza dough for the past several months, but I recently decided to throw a wrench in all that and try out a high protein flour instead of my usual King Arthur All Purpose flour. 30 bucks and 50 pounds of flour later, I left the KA factory store with a bag of their high-gluten Sir Lancelot flour, purported to be best for artisan breads, bagels and pizza. I’ve made a couple of batches of dough at this point and am still working on dialing in the recipe but it’s already been giving me great results. I used Peter Reinhart’s recipe at FornoBravo.com as a basis, modifying it a bit for my own needs and preferred ingredients. I also found that recipe to be just a touch too sticky, so I altered the flour:water ratio a bit. This dough has a lot of body to it and can be used to produce a thin NY style pizza, but I’ve also enjoyed it as a somewhat thicker crust. I’ll probably update this as I optimize the recipe.
NY-Style Pizza Dough (~3 16-inch pizzas)
- 34.25 oz King Arthur Sir Lancelot Flour
- 1 tbs King Arthur Diastatic Malt Powder
- 0.75 oz salt
- 0.3 oz instant dry yeast (Saf-Instant)
- 2.25 oz vegetable oil/olive oil
- 21 oz warm water
Mix dry ingredients briefly to distribute evenly. Add olive oil, water, knead on setting 2 until all of the flour is worked in and it’s a cohesive ball (about 6-7 minutes). Rest 5-10 minutes, knead on setting 2 for another 3-4 minutes. Cover and cold-ferment 1-3 days in the refrigerator. Tastes great after 1 day but even better on days 2-3. Stretch out 1/3 of dough into a 16-inch circle dusting with flour if needed. Either bake with toppings added at 500+ degrees F or par-bake 5 minutes at 450F, add toppings, return to 450F oven.