crêpes à la therese
Note: This recipe was for 8 people, each eating about 3-4 crepes. In most cases, you'll want to split the recipe in half... but I won't judge you if you don't.
500 grams (~ 4 1/2 cups) flour
pinch of salt
one tablespoon of oil
1-2 tablespoons of sugar
1/2 liter (~2 cups) beer
1 liter (~4 1/4 cups) milk
Mix the flour, eggs, salt, oil, sugar and beer together. Once combined, add milk and mix for about two minutes. Place a greased pan onto the stove at high heat. Ladle the mixture onto the pan and let the batter smooth over so that the entire surface is covered. Use a crêpe or an offset spatula to partially lift and check the bottom of the crêpe as it's cooking. Once the edges begin to brown, flip the crêpe (try to stick the spatula underneath the middle when you flip it). Let it cook for another minute, or until the bottom is golden brown. Add more oil or butter before making each crêpe. Stack crêpes together on a plate to keep warm.
Serve with whatever your heart desires. (I'm sure it'll be delicious).
2. Add batter to the first pan at high heat.
3. Allow the bottom to cook.
4. Flip the crêpe.
5. With one hand on each pan, return the first pan to the second burner at medium-high heat, then take the now-hot second pan and ladle batter in. Place on the high-heat burner.
6. While the new crêpe is still cooking, take the first (finished) crêpe off the pan and begin stacking the crêpes on a plate.
7. Repeat until you have no more batter left.