Beer before noon is usually against the rules, but it’s worth making an exception for these crepes, which incorporate two different beers brewed in Central Texas. I made these for brunch yesterday with my sister and her husband. He’s a microbrew afficianado and she’s pregnant & craving beer, so I know they would love this recipe. Mom, don’t worry– the alcohol is all cooked out in the finished product; your future grandbaby is safe and well-fed!
For the crepes, I followed the recipe for beer pancakes from Allrecipes.com, using Shiner Hefeweizen in the batter. The citrus and wheat in the Hefeweizen give the crepes a light texture and sweet, slightly pungent flavor. Traditional maple syrup would be much too sweet so instead I topped them with a homemade compote of locally grown apples and Independence Brewing Co.’s Bootlegger Brown Ale.
Beer Crepes with Apple Ale Syrup
Ingredients
- Crepe Batter:
- 2 eggs, beaten
- 1 cup Shiner Hefeweizen
- 1 cup sifted all purpose flour
- 1/4 cup white sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter, plus additional butter for griddle
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- Compote:
- 3 apples, peeled, cored and diced
- 3 tablespoons butter
- 1/4 cup Bootlegger Brown Ale
- 1/4 cup dark brown sugar
Instructions
- First, mix crepe batter, either by combining all ingredients in a blender or whisking by hand. Let batter rest while you prepare compote.
- For compote, peel, core and dice three apples. Melt butter in a saucepan and add apples. Sautee until tender, then add beer and sugar to the pan. Stir to combine. Cover and let simmer for 10 minutes.
- Heat crepe pan and lightly grease with butter. Measure 1/4 cup batter into pan and tilt pan to spread batter evenly. Once crepe surface is covered in pinhead-sized bubbles, it’s ready to turn. Gently loosen crepe with a spatula and flip it over. Cook for about a minute more, then tranfer to a plate. Top with apple compote and serve immediately.
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http://austingastronomist.com/austin-beer-week-beer-crepes-with-apple-ale-syrup/
