Beer Batter Crepes w/ Cardamon Crema Syrup

Beer Batter Crepes w/ Cardamon Crema Syrup

It is 103° outside today! I was originally going to grill up some lamb, but finally decided I enjoy NOT melting into the patio. So, I decided to make crepes! The recipe calls for "beer". I used Blue Moon's new First Peach Ale. It was amazeballs. ~Beast

Crepe:
3 eggs, lightly beaten
1 cup milk
1 cup beer
1 3/4 cups all-purpose flour
1 pinch salt
2 tablespoons vegetable oil
2 tablespoons butter


Filling:
4 cups mixed berries
1/2 cup sugar


Syrup:
12 oz Mexican double crema
1/4 cup sour cream
2 tblspn vanilla
1/3 cup cardamon simple syrup
1/2 cup powdered sugar


DIRECTIONS:

1. In 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.

2. Pour the berries in a bowl, mix with the sugar to mascerate. Let sit for half an hour.

3. 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, flip it and cook until it is golden on the other side, about 45-60 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used.

4. Spoon a large spoonful of berries into the center of a crepe. Roll into a tube.

5. Mix all ingrediants for the syrup in a mixer, and blend for 3 minutes. Once its all blended and smooth, pour over the crepes!

Cooper sure did like them!