Apricot Crepes

5 February 2011 ,

INGREDIENTS

  • 1 cup of all-purpose flour
  • 3 eggs
  • 2 tbsp of sugar
  • 3 tbsp of brown sugar
  • 1 cup of milk
  • 1 bottle of St-Ambroise
  • Apricot Wheat Ale
  • 2 tbsp of butter
  • A pinch of salt

PREPARATION

Combine flour, sugar, milk, eggs and 1/4 cup of beer in a bowl and whisk until the dough is well blended. Add 1 tbsp of melted butter and about 3/4 cup of beer. Mix and let rest for one hour.

Melt remainder of butter in a pan over high heat and whisk mixture before cooking. Reduce the heat and pour a ladle of the batter onto the pan. Tilt the pan to coat the entire surface evenly. Cook for about 1 minute, then flip.

Dice apricots and sauté with butter in skillet. When the fruit turns golden in color add the brown sugar. Mix well to coat apricots and deglaze lightly with St-Ambroise Apricot Wheat Ale. Reduce the mixture and fill crepes.

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Filed Under: Desserts, Recipes