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Belgian-Style Crepes

Belgian-Style Crepes 18.000

Linda Davidson/The Washington Post

Mar 7, 2012

Crepes are particularly popular in France, but they are also favored in Belgian kitchens. Belgian crepes are nearly identical to their French counterparts, with a difference: Many Belgians add beer to make the batter rise. That lends the crepe a slightly bitter flavor. Even so, these are equally suitable for savory and sweet uses.

Wrap the finished crepes around your favorite filling. For a quick and easy snack, spread a crepe with a little jam or Nutella, fold into quarters and dust with confectioners' sugar. Cooked, cooled crepes can be transferred to a resealable food storage bag and refrigerated for several days or frozen for up to 2 months.

Make Ahead: The batter must rest at room temperature for 1 hour. It can be prepared, covered and refrigerated up to 12 hours in advance.


Servings: 18 crepes
Ingredients
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 cup whole milk
  • 1 1/2 cups (12 ounces) Belgian beer
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 3/4 cups flour

Directions

Melt 2 tablespoons of the butter in a small saucepan over medium heat. Transfer the melted butter to a large bowl and add the milk and beer, whisking to combine. Whisk in the eggs one at a time, making sure each is incorporated into the milk mixture before adding the next egg. Add the salt and flour, and whisk until the batter is smooth.

Cover the bowl with a towel and allow the batter to rest at room temperature for 1 hour (see headnote).

When you are ready to cook, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat and remove the pan from the heat.

Heat a 10-inch nonstick skillet or crepe pan over medium heat. When it is hot, brush it with a thin coating of the melted butter and pour in a scant 1/3 cup of batter. Lift the skillet from the heat and swirl it to distribute the batter evenly in as thin a layer as possible. Pour any excess batter back into the bowl.

Return the skillet to the heat and cook the crepe for 2 minutes. Give the pan a shake to dislodge the crepe, then use a large spatula or turner to flip the crepe, and cook it for 30 seconds.

Transfer the crepe to a plate, and cover the plate with a tent of aluminum foil. Repeat the process until all of the batter has been used.

Serve the crepes with your choice of fillings and/or toppings.


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Recipe Source

Adapted from "The World in a Skillet," by Paul and Angela Knipple (University of North Carolina Press; March 2012).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per crepe: 100


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 2g 10%

Cholesterol: 55mg 18%

Sodium: 85mg 4%

Total Carbohydrates: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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