Serve these crepes with bowls of savory fillings such as sautéed spinach and mushrooms; ricotta cheese seasoned with chopped basil and salt; chopped deli ham; shredded Swiss or gruyère cheese; and garlic butter. Or turn them into dessert filled with sugar or a chocolate-hazelnut spread like Nutella.
Makes: 24 servings
Prep: 15 mins
Cook: 35 mins
- 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
- 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.
- Use nonalcoholic beer in place of the lager.
- Make one crepe as a throwaway: Like pancakes, the first one's always a dud.
- As you pour in the batter, move the pan in a circular motion, tipping it to distribute the batter evenly.
- When the crepe is cooked through, shake the bottom of the pan to loosen it, then quickly push the pan away from yourself to flip the crepe in the air. (The good old spatula method works well, too!)