Bière Crêpes
When was the last time you had a Crêpe? Now why has it been so long? This Beer Cuisine staple recipe can be made savory or sweet Bière Crêpes. Each cuisine has a wrapper | pancake, that can be filled and garnished with a sauce. This recipe uses a Belgian Strong Pale Ale, to give some flavor along with a touch of coriander and some barley flour. Suggestions for filling ideas are below the recipe.
Makes: about 16 eight-inch round crêpes
Special Equipment:
1 each Crepe Maker
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2008 | Issue #23
a Beer Cuisine staple recipe for Bière Crêpes batter, that can be make either savory or sweet, filled with about anything and served for dinner or dessert.
| Servings | Prep Time |
| 16 Crêpes | 5 minute |
| Cook Time | Passive Time |
| 4 minute | 1 hour |
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a Beer Cuisine staple recipe for Bière Crêpes batter, that can be make either savory or sweet, filled with about anything and served for dinner or dessert.
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Ingredients
Bière Crêpes Ingredients:
- 3 each eggs, extra large at room temperature
- 1/2 cup Belgian Strong Pale Ale, such as Delirium Tremens or other Belgian Strong Ale
- 1 cup cream, heavy or whipping preferably not ultra pasteurized, organic
- 5 tablespoon butter, unsalted preferably European style, organic
- 1/4 teaspoon salt, kosher
- 1 teaspoon coriander, seed toasted and ground to a fine powder
- 3/4 cup flour, unbleached all purpose
- 1/2 cup flour, barley or 50 | 60L Crystal Malt, ground to a fine powder
Sweet Filling Ingredients:
- 1 recipe Cherry Flanders Red Sauce, recipe here
Servings: Crêpes
Units:
Instructions
- In the pitcher of a blender, add eggs, beer and cream, mixing to combine. Add butter, salt, coriander and flours. Mix on high for 20 seconds to make a thin batter. This can be made ahead of time and refrigerated or used immediately.
- To make the crêpes, use a nonstick sauté pan over medium heat. Add 1 teaspoon of butter; once melted, add 1 ounce of batter using a ladle. Rotate the pan off the heat to completely coat the bottom of the pan in a thin layer. Place the pan back on the heat and cook for 45 – 60 seconds, until the top of the crêpe is lightly dry and cooked. Flip the crêpe and cook for 15 seconds more. Repeat with remaining batter. Once cool, stack the crêpes and wrap in plastic wrap. Place in the refrigerator for 2 – 3 days or freeze for up to 2 months.
Recipe Notes
Bière Crêpes Filling Suggestions:
For a sweet crêpes or dessert, add 2 teaspoons of sugar to the recipe and try filling the crêpes with:
- Nutella, toasted hazelnuts and some Cherry flanders Red Sauce, dusted with powdered sugar
- Mascarpone cheese whipped with Tripel and some pomegranate seeds, drizzled with local honey
- A topping: To a sauté pan over medium heat, melt 1 stick of butter, add 2 strips of blood-orange zest, 6 ounces of Dogfish Head 120 Minute IPA and cook for 2 minutes. Pour sauce over warm crêpes that have been folded twice in half.
For an savory crêpes or entrée, experiment with:
- Wit Braised Chicken, shredded the meat and filled with grated Chimay Grand Cru cheese
- Beer-steamed asparagus, Alsatian ham and a béchamel sauce made with half whole milk and half La Chouffe.
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