Beer Batter Crepes
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INGREDIENTS 2 cups sifted flour
1 cup hot water
1 cup beer
1 tablespoon Kirsch
5 eggs
1/4 teaspoon salt
Grated zest of 1 orange
Melted butter, to brush on the panCombine all the ingredients in a blender and blend on high speed for 1 minute. (If the batter is lumpy, strain it through a sieve). Cover and allow to rest at room temperature for 4 hours.
(At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe).
Pour it back into the blender and blend for about another minute.
Heat an 8-inch crepe pan or skillet over medium-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.
Using a 1/4-cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
Loosen the edges of the crepe with a metal spatula. You can use the spatula to turn the crepe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
Cook on the other side until lightly golden, usually less than a minute, and slide it out onto a plate. Cover with waxed paper. Repeat with remaining batter.
TO SERVE - These crepes can be served as is sprinkled with a little demerara sugar. They can also be filled with a variety of fillings from stewed or fresh fruits, jams, or mousse.