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Beer crepes, or crêpes à la bière, are a traditional French recipe with a truly light texture, tasty, airy pancakes that are ideal with sweets, compotes, creams or jams.
The beer is usually a light, carbonated blond version of a Pilsner-type lager, but you can always experiment with new styles or even swap it for apple cider.
Nutrition Information
Beer Crepes Recipe
Ingredients
- 360 ml (about 1 ½ cups) milk
- 360 ml (about 1 ½ cups) beer
- 250 g (about 2 cups) wheat flour
- 3 eggs
- 2 tablespoons oil
- 2 tablespoons butter
- 1 pinch of salt
Instructions
- In a large glass bowl, sift the flour and make a well in the center, then add the milk, eggs and beer and mix everything very well.
- Next add a little salt and the two tablespoons of oil, stirring vigorously for about 3 to 5 minutes until you have a smooth batter. Let it rest for about 60 minutes.
- Place a medium frying pan of about 25 centimeters (10 inches) over low heat, add a little butter and melt it without burning, spreading it over the entire surface with a brush.
- Add enough batter (about 80 ml or ⅓ cup) and swirl the pan 360° to spread it over the entire surface, cooking for 1 to 2 minutes until the batter releases on its own, then flip and brown the other side for another 30 seconds.
- Slide the crepe out of the pan and stack on a large plate covered with aluminum foil to keep warm, until all the batter is used up. If you want to save some of the batter, it can be stored in the refrigerator for up to 2 days.
Tips for Making Perfect Crepes
Perfect crepes are those that don’t stick as they cook, which is achieved by adding fat to the batter, in this recipe the oil.
It is also essential to always grease the pan before and after cooking each crepe and to wait until it is very hot before pouring in the batter.
Once the edges of the crepe are cooked, you will need a wooden spatula to loosen it from the pan.
After that, slide the crepe slightly toward the edge of the pan and with a small flick of the wrist make it jump and turn in the air, catching it again to cook the other side.
Tools for Making Crepes
1. The Crêpière
The crêpière is a pan with very low sides. It has the ideal diameter for a crepe and a nonstick surface, which lets the crepe slide easily without sticking. Electric versions are also available.
2. The Spatule
The spatula is made of wood and is used to help loosen the crepe before flipping it.
3. The Petit Râteau
This small “rake” is the tool you need to spread the batter perfectly over the whole surface of the crêpière.
Frequently Asked Questions (FAQ)
1. Which beer works best for crepes?
The usual choice is a light, carbonated blond lager of the Pilsner type. You can experiment with other styles or replace the beer with apple cider.
2. Why does the batter need to rest?
This recipe rests the batter for about 60 minutes after it has been mixed until smooth. Part of the batter can also be kept in the refrigerator for up to 2 days.
3. How can I keep crepes from sticking?
Include the fat in the batter, grease the pan before and after each crepe and wait until the pan is very hot before pouring. A nonstick crêpière also helps.
4. How can I keep crepes warm until serving?
Stack them on a large plate covered with aluminum foil until all the batter has been used.
Recommended
- What is beer and how is it brewed? Definition, ingredients, and basic processes
- How to Make Beer-Marinated French Fries: Ingredients and Step-by-Step Recipe
