Beer Batter Crepes

From Everyday with Rachael Ray



Ingredients:
6 large eggs
2 cups milk
2 cups lager beer (16 ounces), such as Stella Artois
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for the pan
3 1/2 cups flour
2 pinches salt

Directions:
1. In a large bowl, whisk the eggs until combined. Whisk in the milk, beer and melted butter. Scatter the flour and salt over the mixture and whisk until smotth, about 2 minutes (the batter should be the consistency of heavy cream). Cover the bowl and let the batter rest for 1 hour at room temperature or refrigerate overnight.

2. In a small nonstick skillet, melt the remaining 1/2 teaspoon butter. Using a ladle, stir the batter and pour a scant 1/3 cup into the pan, rotating and tilting the pan to form a thin crêpe. Cook the crêpe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crêpe and cook for 30 to 60 seconds more. Repeat with the remaining batter, cooking each crêpe after the first few for about 30 seconds on each side. Cover the crêpes with a towel to keep warm.

Comments:
We filled these with shredded chicken and cheese. It worked well. I halved the recipe so I didn't end up with too many leftovers.