CREPES

Steps:

• 1. Whisk the eggs until they are combined, then whisk in 1 cup of the milk and the beer. Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated. Let the batter site for 1 hour.
• 2. Heat a 10-inch skillet, perferably non-stick, 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 crêpe 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. If the crêpes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.