Low-Sodium Recipes: Beer Batter Crepes I

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3 eggs, lightly beaten1 cup milk1 cup beer1 3/4 cups all-purpose flour1 pinch salt2 tablespoons vegetable oil2 tablespoons butterIn a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour. Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used. Amount Per Serving  Calories: 140 | Total Fat: 6g | Cholesterol: 60mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 140

Total Fat: 6gCholesterol: 60mgSodium: 73mgTotal Carbs: 15.7g    Dietary Fiber: 0.5gProtein: 4.2g VIEW DETAILED NUTRITION
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