Basic Crepes

This recipe was printed in Jeff Smith's "The Frugal Gourmet" cookbook. I've made many of the items in this cookbook multiple times in the ten years (at least) I've had it. If you run across it at a thrift store or garage sale, I highly suggest you pick it up!

For this recipe, I used an 8 inch hard anodized saute pan and non-stick cooking spray instead of the peanut oil and it worked marvelously!! Had non-stick spray been invented yet back in 1984? If it had been, I'm pretty sure TFG would have used it!













Basic Crepes

2 eggs at room temperature
3/4 c milk
2/3 c beer
1 cup flour
1/4 t salt
2 T peanut oil

Place the eggs, milk, and beer in a blender, and then the flour and salt. Blend for 30 seconds, and then scrape down the sides of the blender. Blend for 1 minute. Cover, and refrigerate for at least 2 hours.

Fry the crepes in a saute pan oiled lightly with the peanut oil over medium heat. Pour in 1/4 cup portions. Tip and turn the pan until the batter covers the bottom. Cook until the top appears dry and the bottom has just begun to brown. Turn (or if you're brave, flip sans utensil) the crepe with a rubber spatula and brown the other side very briefly. It should have only little specks of brown. Stack with a piece of wax paper or parchment between each. Makes approx 12.