Beer crepes

Beer crepes


27 people made this

About this recipe: Crepes made with milk and beer. If the crepes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.


Serves: 12 

  • 3 eggs, lightly beaten
  • 250ml milk
  • 250ml beer
  • 225g plain flour
  • 1 pinch salt
  • 2 tablespoons vegetable oil
  • 30g butter

Prep:1hr10min  ›  Cook:10min  ›  Ready in:1hr20min 

  1. In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
  2. Heat a 25cm non-stick frying pan over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 75ml of batter into the centre of the pan, 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 aluminium foil. Continue until all of the batter is used.

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