Crêpes for La Chandeleur and Mardi Gras
3 large eggs
1 to 1-½ cups (375ml) milk
1 cup (250ml) beer
1-¾ cups (230g) all-purpose flour
Generous pinch fine sea salt
2 tablespoons (30g) mild vegetable oil
- Whisk the eggs until they are combined, then whisk in 1 cup (250ml) of the milk and the beer. Whisk the flour into the liquids, sprinkling it over the surface as you whisk to avoid lumps. Whisk in the salt and the 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 skillet, preferably non-stick, over medium heat. Brush it with butter and when it is 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 just until it is 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 the additional milk, whisking it gently in.
Yields about 12 crêpes