Beer Batter Crepes II

Beer Batter Crepes II

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"Easy and tasty crepes that use beer as the leavening agent."
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1 h 25 m servings 88 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
  2. Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.



I will never make this again ever. I repeat I will never make this again, hope nobody else does.

I did not care for this recipe.

I liked these. I served with a cheese, bacon and spinach filling. These would NOT be good with a sweet filling

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