Barley and Brown Ale Crepes

Ingredients

3/4 cup of milk

1/2 cup of brown ale (or another type of medium-bodied beer)

2 Tbsp of butter, melted

2 large eggs

1 cup of barley flour

2 tsp of unsulphured molasses

1/2 tsp of kosher salt

After you’ve melted the butter, let it cool. Then, put all of the ingredients in a blender and mix until well-combined.
Transfer to a medium-sized bowl, cover with plastic wrap and allow to sit at room temperature for an hour.
Stir the batter as it may have thickened/separated.
Heat some butter in a large cast iron skillet (or non-stick crepe pan) over medium-high heat.
Tilt the pan slightly as you pour 1/4 cup worth of batter into the skillet, quickly tilting and rotating it clockwise until the batter is evenly distributed.
Cook for about about 45 seconds to a minute (until the edges begin to brown), then gently flip using a wide, thin spatula.
Cook for another 45 seconds or so before sliding the crepe to a warmed plate.
Repeat with the rest of the batter. Adjust the heat so as to not burn the crepes (I tend to make my crepes on medium heat).
Top the crepes with apple or pear butter, and enjoy with the rest of the brown ale.
These are best eaten as soon as they’re made, but Kim suggests a nifty trick: freeze the crepes, separating them with parchment paper and wrap them in plastic. Then, enjoy at will.