Around our house we affectionately refer to these as “Christian’s Corona Crepes.”

The story goes — Christian made these for Jackie one day last school year.  She was so impressed she insisted he treat us to his crepes when they came to visit with us in San Diego.

We’re really happy she did!

Christian asked his mom to send the recipe.  He then skillfully prepared breakfast for all of us and taught me along the way.

In the process of this “crepe lesson,” I learned:

• Christian is very detail-oriented
• He has had the best luck with Corona as far as this recipe goes
• There can be no lumps in the batter
• Butter is best for greasing the pan
• The metric system is something I wish I knew better
• Crepes are not that difficult to make
• Christian is really tall
• I can’t read Danish

These crepes really are so simple to make and don’t require any special “crepe pan” or other tools.  Christian used a non-stick skillet.  When I practiced the recipe after returning to Italy, I used these two spatulas to help me flip the crepe.  Nothing fancy:

I am looking forward to trying these crepes with all sorts of different fillings, but even just dusted with powdered sugar they are quite a treat!

Christian recommends the sugar in the recipe be reduced if you want to fill the crepe with a savory filling.

I’m thinking a crepe filled with some version of chicken salad would be pretty wonderful . . .

Enjoy!

A Simple Crepe Recipe

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Serves	12
Prep time	5 minutes
Cook time	35 minutes
Total time	40 minutes
Meal type	Breakfast, Dessert

This simple crepe recipe is a welcome alternative to pancakes or waffles. Takes just a few minutes to put together, plus a little wait time. I like to freeze extras -- just top with ice cream, fold and enjoy a beautiful dessert!

Ingredients

• 2 Cups flour
• Pinch salt
• 4 eggs
• 2 Cups milk
• 1/2 Cup sugar
• 1/2 Cup butter (1 stick) (melted)
• 1/2 Cup beer (Corona is our preference for this recipe!)
• 1 Teaspoon vanilla extract

Note

For best results, allow the batter to sit for about an hour before cooking.  This will allow the gluten to fully develop.  Aside from strawberry or raspberry preserves, these crepes would be excellent with Caramelized Banana Topping.

Enjoy! - The Recipe Wench

Directions

Step 1
In a medium bowl thoroughly combine flour and salt. Set aside. In a large bowl whisk together eggs, milk, sugar, beer, butter and vanilla. Gradually whisk in flour mixture, being sure to mix until lumps are gone and batter is very smooth. Allow the batter sit for approximately an hour. Heat a 12 inch non-stick skillet over medium heat. Add a teaspoon or so of butter, and when it's hot, pour approximately 1/2 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer. Cook the crepe until it is golden on one side (about 2 minutes). Then, flip and cook until golden on the other side (about 1 minute). Transfer to a plate, and continue this process until all of the batter is used.
Step 2
Estimated Nutritional Breakdown