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