Tuesday, December 6, 2011

Crepe Batter with Beer and Orange Juice

The other day, I made another batch of beef stew, this time using a cheaper cut of lamb meet. And the fact that I cooked it over low fire for at least 2 hours, the lamb meat was as tender as a tenderloin.

Anyhoo, I'm left with half bottle of beer, which I decided to turn it into crepe, instead of throwing it out like the first time. This is not recipe from my mom in law, since she uses beer and orange juice, I tried to emulate her. I promise I'll squeeze out the recipe from her next time I see her.

Crepe Batter with Beer and Orange Juice (makes about 17 crepes)

[ voila, thin crepe from scratch]
* 3 eggs, whisked
* 1 cup beer
* 1 cup milk - 2 tbsp
* 2 tsbp orange juice
* 1 3/4 cup all purp. flour
* a pinch of salt
* 2 tbsp vegetable oil

How to:
* Mix the eggs, beer, milk and orange juice and slowly whisk in the flour till well incorporated. Add in the salt and oil, whisk some more.

* Let it sit on room temperature (covered with cling wrap to keep it hygienic) at least for 1 hour.

* Over medium fire, using non stick pan, pour enough batter to cover the entire pan. I used a soup spoon to manage the quantity. Try the first one, if it's too thick, add in more milk to thin it out.

One thing about making crepe is that the first few crepes will not have the right texture. Until the pan has the right temperature, even heat all over or until you have mastered the right batter quantity (not too thick, not too thin), your first few crepes will look awful. Keep going. In the meanwhile, spread some jam or nutella or simple some sugar on the first few ones and nibble away.

Oh btw, I don't know why but this batter doesn't yield a weak crepe that tears whenever you try to flip it. I like!
[ please ignore the dirty pot behind ]

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