Ingredients
3 large eggs
1 to 1 1/2 cups milk
1 cup beer
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons mild cooking oil
Method
Sources
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Electric flat crepe maker — even heat, T-spreader included
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Wooden T-spreader for even, thin crepe batter distribution
French professional carbon steel — crepes, omelets, high-heat searing
French carbon steel crepe pan — seasons naturally, perfect heat
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Electric flat crepe maker — even heat, T-spreader included
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden T-spreader for even, thin crepe batter distribution
French professional carbon steel — crepes, omelets, high-heat searing
French carbon steel crepe pan — seasons naturally, perfect heat
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Whisk the eggs until they are combined, then whisk in 1 cup of the milk and the beer. Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated. Let the batter site for 1 hour. 2. Heat a 10-inch skillet, perferably non-stick, over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used. If the crepes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.