For a sweeter crepe, add 1-2 tablespoons of sugar to the batter. Experiment with different types of beer to find your favorite flavor profile. Darker beers will impart a more robust flavor. Crepes can be filled with sweet or savory fillings. Try fresh fruit and whipped cream, Nutella, ham and cheese, or sautéed vegetables. Leftover crepes can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
Beer Batter Crepes II
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 25 mins
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SERVING10 People
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VIEWS9
Delicate and airy crepes, infused with the subtle hoppy notes of beer, create a uniquely flavorful breakfast or dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol56 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium139 mg
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Sugar0 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the eggs and beer until well combined. (2 minutes)
02
StepIn a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the wet ingredients, whisking constantly to avoid lumps. (5 minutes)
03
StepBeat in the vegetable oil until the batter is smooth. (1 minute)
04
StepAllow the batter to rest at room temperature for at least 1 hour. This allows the gluten to relax and the batter to fully hydrate. If the batter becomes too thick after resting, stir in a tablespoon or two of milk until it reaches a pourable consistency. (60 minutes)
05
StepHeat a crepe pan or non-stick skillet over medium heat. Lightly coat the pan with cooking spray or a small amount of vegetable oil. (2 minutes)
06
StepPour approximately 2 tablespoons of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. (1 minute)
07
StepCook for 2-3 minutes, or until the top of the crepe appears dry and the edges begin to lift. Gently loosen the edges with a spatula, then flip the crepe and cook for another 15-30 seconds, or until lightly golden brown. (3 minutes)
08
StepTransfer the cooked crepe to a plate lined with paper towels to keep warm. Repeat the cooking process with the remaining batter, stacking the crepes as you go. (Varies based on batter remaining)
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Hoyt Bosco
Jun 30, 2025Used gluten-free flour and still worked out great! Thanks for the recipe.
Aiyana Mosciski
Jun 30, 2025I was skeptical about using beer in crepes, but these turned out fantastic! My kids loved them with Nutella.
Emely Adamskutch
Jun 29, 2025These crepes were so light and airy! The beer added a subtle, delicious flavor. I used a local IPA and it was amazing!
Moriah Ondricka
Jun 28, 2025Easy to follow recipe and the crepes are delicious. Will definitely make again!
Monty Jaskolski
Jun 27, 2025The beer makes the crepes really soft and delicate, not like anything I've made before!
Efrain Volkman
Jun 27, 2025I made a batch of these for brunch and they were a huge hit! I served them with a variety of sweet and savory toppings.
Porter Tillman
Jun 25, 2025The resting time is key! I tried to skip it once and the crepes were not nearly as tender.