Belgian-Style Crepes Recipe - The Washington Post

Crepes are particularly popular in France, but they are also favored in Belgian kitchens. Belgian crepes are nearly identical to their French counterparts, with a difference: Many Belgians add beer to make the batter rise. That lends the crepe a slightly bitter flavor. Even so, these are equally suitable for savory and sweet uses.

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Crepes are particularly popular in France, but they are also favored in Belgian kitchens. Belgian crepes are nearly identical to their French counterparts, with a difference: Many Belgians add beer to make the batter rise. That lends the crepe a slightly bitter flavor. Even so, these are equally suitable for savory and sweet uses.

Wrap the finished crepes around your favorite filling. For a quick and easy snack, spread a crepe with a little jam or Nutella, fold into quarters and dust with confectioners' sugar. Cooked, cooled crepes can be transferred to a resealable food storage bag and refrigerated for several days or frozen for up to 2 months.

The batter must rest at room temperature for 1 hour. It can be prepared, covered and refrigerated up to 12 hours in advance.

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Ingredients

measuring cup

Servings: 18  crepes

Directions

  • Step 1

    Melt 2 tablespoons of the butter in a small saucepan over medium heat. Transfer the melted butter to a large bowl and add the milk and beer, whisking to combine. Whisk in the eggs one at a time, making sure each is incorporated into the milk mixture before adding the next egg. Add the salt and flour, and whisk until the batter is smooth.

  • Step 2

    Cover the bowl with a towel and allow the batter to rest at room temperature for 1 hour (see headnote).

  • Step 3

    When you are ready to cook, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat and remove the pan from the heat.

  • Step 4

    Heat a 10-inch nonstick skillet or crepe pan over medium heat. When it is hot, brush it with a thin coating of the melted butter and pour in a scant 1/3 cup of batter. Lift the skillet from the heat and swirl it to distribute the batter evenly in as thin a layer as possible. Pour any excess batter back into the bowl.

  • Step 5

    Return the skillet to the heat and cook the crepe for 2 minutes. Give the pan a shake to dislodge the crepe, then use a large spatula or turner to flip the crepe, and cook it for 30 seconds.

  • Step 6

    Transfer the crepe to a plate, and cover the plate with a tent of aluminum foil. Repeat the process until all of the batter has been used.

  • Step 7

    Serve the crepes with your choice of fillings and/or toppings.

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    Nutritional Facts

    Per crepe

    • Calories

      100

    • Fat

      4 g

    • Saturated Fat

      2 g

    • Carbohydrates

      11 g

    • Sodium

      85 mg

    • Cholesterol

      55 mg

    • Protein

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The World in a Skillet," by Paul and Angela Knipple (University of North Carolina Press; March 2012).

    Tested by Jane Touzalin.

    Published March 6, 2012

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