Beer Batter Crepes I

1. 1

   In a large bowl, whisk together eggs, milk and beer.

2. 2

   Gradually whisk in flour.

3. 3

   Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated.

4. 4

   Let the batter sit for 1 hour.

5. 5

   Heat a 10 inch non-stick skillet over medium heat.

6. 6

   Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 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, pouring out any excess batter.

7. 7

   Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds.

8. 8

   Transfer to a plate, and keep warm by covering with aluminum foil.

9. 9

   Continue until all of the batter is used.

* Per serving · 4 servings · Values may vary.

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