Best 3 Beer Batter Crêpes Recipes
Are you craving a delightful and versatile breakfast, brunch, or snack option that is both crispy and flavorful? Look no further than beer batter crêpes! These thin pancakes are made with a batter that includes beer, lending them a unique and slightly tangy taste. They can be enjoyed with sweet or savory toppings, making them an ideal choice for any occasion. With the ability to satisfy both breakfast and dinner cravings, beer batter crêpes are a culinary journey waiting to be savored. In this article, we will guide you through the ingredients and steps required to create this delectable dish. Get ready to impress your friends and family with this unforgettable culinary experience.
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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
BEER BATTER CREPES II
Easy and tasty crepes that use beer as the leavening agent.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
- Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 10.5 g, Cholesterol 55.8 mg, Fat 2.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 0.1 g
BEER BATTER CREPES I
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.
Provided by Hunter StClaire
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 15.7 g, Cholesterol 53.2 mg, Fat 6 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 40.7 mg, Sugar 1.1 g
Tips:
- For the best results use all-purpose flour, which creates a light and fluffy batter.
- Make sure the batter is thin enough to coat the back of a spoon.
- Heat a lightly oiled pan or griddle over medium heat before cooking the crêpes, if the pan is not hot enough the batter will stick.
- Pour a thin layer of batter into the pan, tilting the pan to evenly distribute the batter.
- Cook the crêpes for 1-2 minutes per side, until golden brown.
- Serve the crêpes immediately with your favorite fillings, such as Nutella, fruit, or cheese.
Conclusion:
Beer batter crêpes are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a stack of perfect crêpes that will impress your family and friends. So next time you're looking for a special breakfast or brunch recipe, give beer batter crêpes a try.
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