05.05.2003 -basic recipe - crepes
Crepe batter with beer
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is coming soon, so get out your crepe pans and head off to Brittany on pilgrimage, get out your perry bowls and let's have a contest to see who can eat the most crepes
. This recipe with beer will yield especially light crepes. »
For around 15 crepes
- 1½ cups (250 g) sifted flour
- 3 large eggs
- 2 tbsp (40 g) powdered sugar
- 8.5 oz (25 cl) milk
- 8.5 oz (25 cl) pale ale
- 2 2/3 tbsp (40 g) butter
- 2 2/3 tbsp (4 cl) dark rum
- 1 pinch salt
Preparation of batter
- Mix flour, sugar, milk, eggs, 3 1/3 tbsp (5 cl) beer and rum in well
- Mix and beat ingredients until batter is very smooth well smooth.
- Add already melted butter and mix again
- Add rest of beer, mix and allow to rest for 1 hour
- Beat batter again right before cooking
- Heat frying pan over very high heat
- Melt dab of butter in frying pan
- Lower heat slightly and add one ladleful of batter
- Tip frying pan steeply to distribute batter uniformly
- Cook 2 minutes on one side until crepe is nicely browned
- Flip crepe and cook another 2 min
- Once the crepe is on your plate, that's when the fun starts… Now all you have to do is decide whether to add cassonades, preserves, jellies, syrup, fresh white cheese, marmalades, ice cream or chantilly cream. Not to mention all sorts of recipes for savory crepes… Personally, I always go for either currant jelly or blueberry jam.
- I remember eating in Riec-sur-Belon, in Brittany some buckwheat crepes with seaweed ice cream.
- On the subject of cooking, you don't always have to add fat to the frying pan if you have a non-stick frying pan. You can also grease your frying pan by rubbing it with pork rind.
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