Black Butte Porter Crepes

Sub Title: 
Your brunch is not complete without 'em!
Recipe Type: 
Pub Recipe


2 C all-purpose flour
1/2 tsp salt
3/4 C milk
1/4 C water
3 Tbs butter, melted
3 large eggs
1 tsp cinnamon
4 Tbs sugar
2 tsp powdered sugar
2 C strawberries, chopped
1/2 C Black Butte Porter
Whipped Cream to top


In large bowl, make crepes by whisking together beer, milk, eggs, 3 Tbs sugar and butter until well blended. Whisk in flour and salt until batter is very smooth, about 2 to 3 minutes. Let batter rest 20 minutes. Preheat 8 or 9-inch nonstick crepe pan or skillet over medium heat. When pan is hot, remove from heat and spray with cooking spray. Add ΒΌ cup batter to pan. Tilt pan to spread batter into 7-inch round. Return skillet to heat and lightly brown crepe about 45 seconds, or until edges start to curl. Turn crepe over and cook second side 30 to 45 seconds longer, until lightly browned. Transfer to plate. Makes about 20 crepes.

Mix the last Tbs sugar with cinnamon and sprinkle on the inside of each crepe. Fill crepes with chopped strawberries or your favorite fruit fillings. Roll crepes and sprinkle again with cinnamon/sugar mix and powdered sugar. Top with left over strawberries, jelly or jam and whipped cream. YUMMY! Don't forget to pair this with a Black Butte Porter, of course!

Serves 6