Belgian-Style Crepes

Step 1

1 Melt 2 tablespoons of the butter in a small saucepan over medium heat

Step 2

2 Transfer the melted butter to a large bowl and add the milk and beer, whisking to combine

Step 3

3 Whisk in the eggs one at a time, making sure each is incorporated into the milk mixture before adding the next egg

Step 4

4 Add the salt and flour, and whisk until the batter is smooth

Step 5

5 Cover the bowl with a towel and allow the batter to rest at room temperature for 1 hour (see headnote)

Step 6

6 When you are ready to cook, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat and remove the pan from the heat

Step 7

7 Heat a 10-inch nonstick skillet or crepe pan over medium heat

Step 8

8 When it is hot, brush it with a thin coating of the melted butter and pour in a scant 1/3 cup of batter

Step 9

9 Lift the skillet from the heat and swirl it to distribute the batter evenly in as thin a layer as possible

Step 10

10 Pour any excess batter back into the bowl

Step 11

11 Return the skillet to the heat and cook the crepe for 2 minutes

Step 12

12 Give the pan a shake to dislodge the crepe, then use a large spatula or turner to flip the crepe, and cook it for 30 seconds

Step 13

13 Transfer the crepe to a plate, and cover the plate with a tent of aluminum foil

Step 14

14 Repeat the process until all of the batter has been used

Step 15

15 Serve the crepes with your choice of fillings and/or toppings