Recipe Beer Batter Crepes I (Brunch)

Required Ingredients:

• 3 eggs, lightly beaten
• 1 cup milk
• 1 cup beer
• 1 3/4 cups all-purpose flour
• 1 pinch salt
• 2 tablespoons vegetable oil
• 2 tablespoons butter

Preparing/Cooking:

• 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.
• Heat a 10 inch non-stick skillet 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.

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