Beer Crepes with Beer Caramelized Apples
Ingredients
For the Crepes:
2 large eggs
3/4 cup cream ale, pale ale or wheat beer
½ cup whole milk
1 cup flour
¼ cup granulated sugar
1 tsp vanilla extract
3 tbs melted butter (plus additional for pan)
pinch salt
For the apples:
5 tbs butter
1 lbs (about 3) granny smith apples, peeled, cores and thinly sliced
1/3 cup brown sugar
½ tsp cinnamon (Vietnamese cinnamon preferred) pinch salt
¼ cup cream ale, pale ale or wheat beer
Directions
Put all the crepe ingredients in a blender, blend until combined. Put the batter in the fridge for one hour and up to 12 (can be made the night before). To make the apples melt the butter in a pan over medium heat. Add the apples, brown sugar, salt, and cinnamon. Cook until the apples have softened. Add the beer and simmer until the liquid has thickened to a syrup, set aside. In a 10 inch non-stick skillet melt 1 tablespoon butter. Add about ¼ cup batter, swirl the pan to spread the batter into a thin circle. Cook over medium-high heat until the top is dry. Flip the crepe using a spatula, cook until the underside is golden brown. Continue until all batter is used. Fill the crepes with apples, serve warm.
