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!
2 Cups flour
2 Cups milk
½ Cup sugar
½ Cup butter (1 stick) (melted)
½ Cup beer (Corona is our preference for this recipe!)
1 Teaspoon vanilla extract
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
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 ½ 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.