Beer Crepes

Okay, so I made some crepes with beer in the batter. I wasn't really sure what direction to go in because there are so many options. Some beers would work better with a savory crepe, some would add a lighter flavor or a stronger flavor, and it might be fun to try a stout for a sweet one. So I decided to try three types for some variety. I made one big basic batch of batter, divided it into three equal parts, and added a different beer to each one. I built each crepe around the beer used in its batter, and they all turned out delicious. Sweaty Betty for my spinach, mushroom, and cheese crepe. Young's Double Chocolate Stout for my nutella, strawberry, and whipped cream crepe. And Gamma Ray for a banana, cinnamon, and brown sugar crepe.

First up: Sweaty Betty, a wheat ale. Brian said I should call them "sweaty crepes" but I didn't think that sounded too appetizing. I decided to use this one for my savory crepe. For the toppings I went with spinach, sauteed mushrooms, and melted swiss cheese. Then I paired it with the same beer. It was a wonderful pairing. As a matter of fact, all three of the crepe pairings were spectacular, and are probably in my top 10.

Next up, Young's Double Chocolate Stout. You can see the crepe is a little darker because of the stout. I think they're pretty. Sometimes I forget how yummy nutella really is, especially with strawberries. This was delicious, and the pairing with Young's Double Chocolate was perfect. The beer isn't overly sweet so the roastiness was a nice contrast to the sweet toppings. All of the crepes were awesome but out of the three I think this is the winner.

Last, but not least, Terrapin Gamma Ray. A wheatwine with 11% alcohol. It's made with honey and tastes almost like bananas, so why not go with a banana crepe?  I tasted the crepe by itself and you seriously would have sworn there was banana in there. This beer really added some flavor. I combined the real banana pieces with cinnamon and brown sugar and topped it all with condensed milk. (If you're not using condensed milk as a dessert topping you are seriously missing out.)

Here's the basic recipe for beer crepes. This makes plenty since I was making three types, so you might want to cut the recipe in half. Also, experiment with adding more or less beer depending on how much flavor you want to come through.


  • 2 cups flour
  • 4 eggs
  • 1 cup milk or evaporated milk
  • 1 cup beer
  • pinch of salt
  • butter
  • 3 tablespoons sugar (optional, depending if you're going for sweet or savory)

In a large bowl, beat the eggs. Add in the milk and beer, and slowly mix in the flour. You can use a blender to get it really uniform if you prefer. Melt some butter in a small pan over medium high heat. Pour a small amount of batter into the center of the pan and swirl around so it coats the bottom. Let it cook until it starts to get golden brown on the bottom and then flip. Cook until the other side starts to get golden and then remove. Continue until all your batter is gone. Now top your crepes with whatever you like!