The other day I was thinking about the crepes my mom used to make when we were growing up. She traditionally made them on Mardi Gras, the day before lent starts. This may not be the right time of year but who cares!
I asked Mom for the recipe because I remembered she made them with beer for a lighter, airier crepe. They didn’t disappoint made with Brooklyn Brewery’s IPA. The pale ale gave the crepes a lovely hoppy back flavor.
With a light layer of Spoonable chili caramel these crepes were an absolute delight. The holes in the crepes allow the caramel sauce to be soaked up and just sort of infuse the crepe with spicy deliciousness.
It’s a very simple, very delicious treat for any time of year.
1 cup whole milk
1 bottle Brooklyn Brewery East India Pale Ale (12 ounces)
1/2 tsp salt
2 cups unbleached flour (sifted)
4 tbs melted butter