Beer Batter Crepes
|Flour||1 Cup (16 tbs)|
|Beer||1 Cup (16 tbs)|
|Sour cream||1 Tablespoon|
|Melted butter||1 Tablespoon|
In medium mixing bowl, beat eggs and egg yolks with salt.
Gradually add flour alternately with beer.
Beat with electric mixer or whisk until smooth.
Stir in sour cream and butter.
Refrigerate batter about 1 hour.
Cook on upside down crepe griddle or in traditional pan.