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Crêpes with Trappiste beer

Preparation

Prepare the crêpe batter: mix the flour with the salt in a bowl. Dig a fountain and break the eggs in the middle. Incorporate the eggs gradually until you obtain a thick batter.

Add the whole milk, Chimay Bleue, whisking always in the same direction until you obtain a thin ribbon of batter. Add the melted butter. Cover the batter with plastic wrap and let rest for 30 minutes in the fridge.

Melt a knob of butter in a crêpe maker and reduce the heat by one third. Using a ladle, pour the batter into the crêpe maker and rotate it until the batter covers the entire surface. Raise back the heat under the crêpe maker and cook for one minute (30 seconds on an induction hob) until the crêpe is golden brown.

Turn the crêpe with a spatula and cook the other side for 30 seconds

For 4 people

  • 400 g of pure wheat flour (T45)
  • a pinch of salt
  • 40 g cane sugar (or vanilla sugar if you like it)
  • 5 eggs
  • 6 dl of whole milk
  • 4 dl of Chimay Bleue
  • 50 g of melted butter

Crêpe Suzette à la Chimay

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