Ingredients
3/4 cup of milk 1/2 cup of brown ale (or another type of medium-bodied beer) 2 Tbsp of butter, melted 2 large eggs 1 cup of barley flour 2 tsp of unsulphured molasses 1/2 tsp of kosher salt
Directions
- After you’ve melted the butter, let it cool. Then, put all of the ingredients in a blender and mix until well-combined.
- Transfer to a medium-sized bowl, cover with plastic wrap and allow to sit at room temperature for an hour.
- Stir the batter as it may have thickened/separated.
- Heat some butter in a large cast iron skillet (or non-stick crepe pan) over medium-high heat.
- Tilt the pan slightly as you pour 1/4 cup worth of batter into the skillet, quickly tilting and rotating it clockwise until the batter is evenly distributed.
- Cook for about about 45 seconds to a minute (until the edges begin to brown), then gently flip using a wide, thin spatula.
- Cook for another 45 seconds or so before sliding the crepe to a warmed plate.
- Repeat with the rest of the batter. Adjust the heat so as to not burn the crepes (I tend to make my crepes on medium heat).
- Top the crepes with apple or pear butter, and enjoy with the rest of the brown ale.
- These are best eaten as soon as they’re made, but Kim suggests a nifty trick: freeze the crepes, separating them with parchment paper and wrap them in plastic. Then, enjoy at will.
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