Beer Batter Crêpes Sara Deseran   From Every Day with Rachael Ray November 2006 MAKES TWENTY-FOUR CRÊPES Prep Time: 15 minutes (plus resting) Cook Time: 35 minutes 6 large eggs 2 cups milk 2 cups lager beer (16 ounces), such as Stella Artois 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for the pan 3 1/2 cups flour 2 pinches salt 1. 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 smotth, 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. 2. 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 crępe. Cook the crępe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crępe and cook for 30 to 60 seconds more. Repeat with the remaining batter, cooking each crępe after the first few for about 30 seconds on each side. Cover the crępes with a towel to keep warm.

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