Easy Crepes

A smooth and fluid batter that spreads easily on the hot pan. The crepes quickly turn golden, forming a slightly crispy surface with a soft center. The aroma of melted butter and beer blends with the gentle scent of cooked flour.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 545
• Protein: 17 g
• Carbs: 74 g
• Fat: 19 g

Ingredients

• 300 g Wheat flour
• 600 g Semi-skimmed milk
• 3 piece Egg
• 10 g Sunflower oil
• 50 g Salted butter ( melted )
• 50 g Blonde beer
• 40 g Pearl sugar

Instructions

1. Mix flour and milk

   Pour the flour into a large bowl. Gradually add the milk while whisking to achieve a smooth mixture without lumps.

2. Incorporate eggs and beer

   Add the eggs one by one, whisking vigorously. Then incorporate the beer to lighten the batter.

3. Add sugar and oil

   Incorporate the sugar and sunflower oil into the batter. Mix until everything is well combined.

4. Cook the crepes

   Heat a crepe pan and lightly grease it with butter. Pour a ladle of batter and spread it quickly. Cook each crepe until golden on both sides.

Chef's tips

• Let the batter rest for at least 30 minutes to allow the flour to fully absorb the liquid.
• Use a non-stick pan to prevent the crepes from sticking.
• If the batter is too thick, add a bit more beer to lighten it.

Storage

Crepes can be stored for 2 days in the refrigerator in an airtight container. Reheat them in a pan or microwave.