Beer Batter Crepes Ii Food

BEER BATTER CREPES II

Steps:

• In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
• Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.

BEER-BATTER CREPES

Steps:

• Melt 4 tbl butter. Whisk together eggs, milk, beer, and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (batter should be the consistency of heavy cream). Cover the bowl and let the batter rest at room temperature for 1 hour at room temperature or refrigerate overnight.
• In a small nonstick skillet, melt the remaining 1/2 tsp butter. Using a ladle, stir the batter and pour a scant 1/3 c into the pan, quickly rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 30 to 60 seconds more. Remove from pan and place crepe on a plate. Cover the crepe with a towel to keep warm.
• Repeat with remaining batter, each time stacking the crepes on the plate and covering them back up. After you have cooked the first few, you should only need to cook each crepe for about 30 seconds on each side.
• When crepes are cooked, you can fill them with any number of fillings and roll them up jelly-roll style, burrito-style, or just fold them in half and then in half again so that they form a triangle.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREPE BATTER RECIPE

Steps:

• In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
• Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

BASIC CREPES

Steps:

• In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

BASIC CREPE BATTER

Steps:

• Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour with the salt and add to the egg and milk mixture.
• Add the melted butter or vegetable oil and blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

BEER BATTER CREPES I

Steps:

• In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.
• Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.

KEN'S BEER BATTER FRIED CATFISH

Steps:

• BATTER:.
• In a medium bowl, combine flour,cornstarch & your choice of seasonings,baking powder,salt and pepper, whisk in beer & egg until smooth, cover & refrigerate 1-2 hours.
• CATFISH:.
• Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step).
• COOKING:.
• When ready to cook, in a deep skillet, heat oil (about 3" deep) to 375 degrees.
• Allow fillets to drip dry then lightly dab them with a paper towel to insure they are not wet, dip fillets in batter, lift strips with tongs, draining excess batter, then place catfish in oil several pieces at a time (do not over crowd fillets).
• Fry until well browned on all sides (about 3 min.), remove and drain on paper towels.

CREPES

Steps:

• 1. Whisk the eggs until they are combined, then whisk in 1 cup of the milk and the beer. Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated. Let the batter site for 1 hour.
• 2. Heat a 10-inch skillet, perferably non-stick, over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crêpe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used. If the crêpes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.

BEER BATTERED FISH

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
• Gradually mix in one beer until a thin batter is formed.
• You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil.
• Fry fish, turning once, until both sides are golden brown.
• Drain on paper towels, and serve warm.