Beer Crêpes Recipe
Beer Crêpes
Flavors of Nord-Pas-de-Calais
Total time: more than 2 hours

Prep. time: 20 minutes
Resting time for the batter: 45 + 15 minutes
Cooking time: 45 minutes
Oven temperature: 220°C / 450° F

Difficulty: Easy
Chef's Note

It was traditional in northern France to grease the pans with a piece of fresh pork rind.

- 250 g (9 oz.) de farine
- 3 eggs
- 60 g (1/4 cup) granulated sugar
- 500 ml (2 cups) blond beer or pale ale
- A pinch of salt
- A little rum
- 80 g (5 tbsp.) butter
- Brown sugar, blackberry jam, red currant jelly, honey, etc.
  1. Place the flour, eggs, sugar, salt, a little beer and the rum into a bowl; whisk together until very smooth;
  2. add the remaining beer to make a creamy mixture, as well as a knob of butter, melted, and let rest so the beer ferments the batter slightly.
  3. In a skillet, heat some butter; pour in a spoonful of the batter to make a pancake just thick enough to be sautéed;
  4. garnish as desired with honey, red currant jelly, blackberry jam… or just sprinkle with brown sugar.
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