Brooklyn Brewery EIPA Crepes with Chili Caramel Sauce
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.
- 1 cup whole milk
- 1 bottle Brooklyn Brewery East India Pale Ale (12 oz.)
- 4 eggs
- 1/2 tsp salt
- 2 cups unbleached flour (sifted)
- 4 tbs melted butter
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.