Serves: 4
Total Calories: 205

4 eggs
1 cup unbleached flour
1 tablespoon oil
1 tablespoon beer
pinch of salt
3/4 cup milk

Suggested Filling:
1. Ham, Parmesan cheese, and sauteed mushrooms.
2. Sauteed spinach, bacon.
3. Honey and slivered or sliced almonds.
4. Brown sugar and either rum, cognac, or Armagnac for flambee.

Beat eggs gently and add rest of ingredients in order, mixing gently after each addition. Let batter rest at least 1 hour but not more than 3 hours, covered. Using a well seasoned crepe pan or a large
Silverstone frying pan, add enough batter to coat bottom of pan with a little bit of rolling and tilting of the pan. The pan may need some Pam or butter if crepe sticks. Bake gently until bubbles form. Crepe
does not need to be turned. If baking does not occur through to the top, too much batter was used. Add desired filling and fold into half or roll if you please.

Egg whites should be whipped slowly at the beginning of the whipping process to favor the formation of smaller bubbles. Lager bubbles are less stable than small bubbles, and may cause the foam to break
down.

Starch thickens a sauce by starch granules retaining water in their structure and reducing the proportion of free-flowing water. Further heating of the sauce causes the starch granules to swell and hold
even more water.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 69

More Recipes from the Cook'n with Crepes Cookbook:
1, 2, 3 - Crepes
Basic Buckwheat Crêpes
Basic Dessert Crepes
Crepes A La Franaise
Crepes A La Mode
Crêpe Batter for Dessert - Blender Method
Entree Crepes
Handkerchief Crepes
Low-Fat Honey Crepes
Nutty Crêpes
Paper-Thin Norwegian Pancakes
Paper-Thin Norweigian Crepes
Rye Crepes
Tex-Mex Cornmeal Crepes