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1
Using a large bowl, combine flour and 1/4 cups of sugar.
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2
Whisk in the eggs one at a time, then slowly add the milk, melted butter and the zest of orange and lemon.
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3
It's always better to allow the batter to set for a few hours overnight in the fridge.
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4
To make the compote, in a medium saucepan, combine the apples, a pat of butter, the beer and remaining sugar.
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5
Cook until it's consistency of a sauce.
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6
Heat a No-stick pan until hot.
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7
Add enough butter/oil to coat the pain.
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8
Add a thin later of crepe batter and cook on both sides until golden brown.
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9
Repeat until the batter is finished.
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10
Take each crepe and fill with the apple compote.
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11
Sprinkle with confectioner's sugar.
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12
Beer Sorbet:.
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13
Mix all ingredients together.
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14
Churn in an ice cream maker following the manufacturer's instructions.
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15
Freeze overnight.
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16
Serve alongside the warm beer crepes.
