Beer Batter Crepes I Recipe

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.