BEER BATTER CRêPES
Number Of Ingredients 11
Steps:
- 1. In a saucepan, heat milk, salt and butter until butter has melted. Remove and allow to cool to room temperature. 2. Place flour in a bowl and make a well in the center. Add the oil and eggs to the well and whisk until the batter is stiff and smooth. 3. Gradually add milk mixture, whisking until smooth. Strain through a fine sieve into a clean bowl and whisk in the beer. Cover and refrigerate overnight. 4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan if they sizzle, the pan is ready to use. Brush with a little of the melted butter. 5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl. 6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually, turn it with my fingers. Using both hands, pick up the loosened edges with my thumb and index finger and quickly flip it over. 7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. One serving suggestion: Sprinkle with lemon juice and sugar and serve.
Nutrition Facts : Nutritional Facts Serves
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
BEER-BATTER CREPES
This is a Rachael Ray recipe that I found in Everyday with Rachael Ray magazine. The batter must rest for at least an hour before they should be cooked, so keep that in mind! It can be used with both sweet and savory fillings such as sauteed spinach, shredded cheese and chopped deli ham, basil ricotta, sauteed mushrooms, nutella and sugar, or any flavored cream cheese. You can also substitute a nonalcoholic beer in place of the lager if you'd like.
Provided by the_cookie_lady
Categories Breakfast
Time 50m
Yield 24 crepes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Melt 4 tbl butter. Whisk together eggs, milk, beer, and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (batter should be the consistency of heavy cream). Cover the bowl and let the batter rest at room temperature for 1 hour at room temperature or refrigerate overnight.
- In a small nonstick skillet, melt the remaining 1/2 tsp butter. Using a ladle, stir the batter and pour a scant 1/3 c into the pan, quickly rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 30 to 60 seconds more. Remove from pan and place crepe on a plate. Cover the crepe with a towel to keep warm.
- Repeat with remaining batter, each time stacking the crepes on the plate and covering them back up. After you have cooked the first few, you should only need to cook each crepe for about 30 seconds on each side.
- When crepes are cooked, you can fill them with any number of fillings and roll them up jelly-roll style, burrito-style, or just fold them in half and then in half again so that they form a triangle.
Nutrition Facts : Calories 125.3, Fat 4.3, SaturatedFat 2.2, Cholesterol 61.5, Sodium 41.8, Carbohydrate 15.7, Fiber 0.5, Sugar 0.1, Protein 4.2
BEER BATTER CREPES WITH BANANA CREAM CHEESE FILLING
Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a dash of nutmeg.
Provided by Ronn Brown
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
- Toss bananas with enough lemon juice to coat in a separate bowl.
- Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
- Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
- Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
- Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
- Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 61.3 g, Cholesterol 135.2 mg, Fat 27 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 13 g, Sodium 230.9 mg, Sugar 38.4 g
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CRêPES (BUTTERY & TENDER WITH BEER IN THE BATTER) - PICNIC ON A BROOM
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- . Melt the butter in a small saucepan over low heat then set aside. Put the flour in a mixing bowl and make a well in the center. Gradually whisk in the milk and beer into the bowl (you can use a whisk, a hand mixer or a blender) and mix until fully incorporated. Repeat this process with the eggs and then melted butter. The batter should be as thin as heavy cream. You can sieve the batter into another mixing bowl with a strainer to get rid of any lumps. Cover the bowl with plastic wrap and leave the batter to rest in the fridge for at least 30 min.
- . Whisk the batter again for a few seconds and pour it into a big enough measuring cup/jug. I prefer not to use a ladle to pour batter into the pan as it takes too many precious seconds to add more batter if needed to cover the base of the pan. Crêpes batter cooks rapidly and I find it easier and quicker to pour it from a jug. Use whatever makes you feel more in control; whether it’s a measuring jug or a ladle.
- . Melt 1 tbsp of butter in a small saucepan over low heat. Heat a crêpes pan (or a nonstick frying pan with low sides) over medium-high heat for a few minutes. To cook great crêpes the pan shouldn’t be smoking hot, but still pretty hot (like for a steak). Brush the pan with melted butter. Now holding the pan with one hand and the jug with the other, pour enough batter into the center of the pan to cover ¾ of its base. Then swirl the pan around, tilting it until the batter covers the whole base of the pan. A crêpe should be very thin.
- . Cook the crêpe for 2 to 3 min, until the edges start to crisp up and brown and the center has set and turned golden. You can check the color of the crêpe by gently lifting the edge with a spatula and having a quick look. Turn the crêpe over with a spatula. You can do the whole ‘flipping’ with the pan method but the outcome is less predictable. Sometimes I just grab the crêpes and turn it using my hands because I can’t be bothered. As long as you wait for the crêpe to have set enough before turning, you’ll be fine. Cook the other side for less long, about 30 seconds to 1 min.
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