Janine's Crepes

1. 1

   put flour, sugar and a pinch of salt in a large bowl.

2. 2

   Make a well in the centre, add eggs, oil and slowly add the milk and with the help of a whisk mix until smooth.

3. 3

   Add the beer and mix.

4. 4

   heat a crepe pan an grease with an oiled tissue.

5. 5

   Pour in about 3 tbsp of mixture and move around the pan to cover the bottom.

6. 6

   when the crepe is golden underneath( 15 seconds), turn and cook a further 30 seconds or until speckled brown.

7. 7

   Oil the pan with a tissue between each pancake.

8. 8

   Pancakes can be frozen stacked when cool or used staight away filled with whatever you like or heated in a suzette sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.