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The culinary minds at Spoonable have developed a crepe recipe using our Brooklyn East India Pale Ale. The crepe is then paired up with Spoonable's own Chili Caramel Sauce. You can view the original post on Spoonable here.
Put the sifted flour into a bowl, make a hole in the center; put 4 eggs in center.
Start mixing with a wooden spoon while gradually adding all the liquids.
When mixed well whisk with a wire whip to get rid of lumps. Batter should be on the thin side, not nearly as thick as pancake batter.
Cover and refrigerate for a minimum of 2 hours.
Remove from fridge, whisk again for a few seconds.
Heat Teflon pan (a 9 inch one works perfectly) on high.
Ladle approximately a half ladle of batter into the center of the pan. Swirl the pan to spread batter evenly around the pan.
Let brown approximately 10-15 seconds. Either use a spatula around edges until the crepe comes unstuck or shimmy the pan — when the crepe moves around that side is done. Flip and do same on other side.
It’s not that difficult to flip in mid-air. Give it a go!
Spread 1 to 2 teaspoons of Spoonable caramel sauce and fold over. They’re delicious enough on their own or you can serve with some fruit.