Janine's Crepes

This recipe is the closest I could find to the one our french neighbour would cook up for me and my sister when we were kids.I think its the beer in the batter that makes a difference.

• Ready In: 25 mins
• Serves: 6
• Yields: 16 crepes

Ingredients

• 100  g plain flour
• 1  tablespoon caster sugar
• 2  large eggs
• 1  tablespoon  sunflower oil
• 300  ml low-fat milk
• 2  tablespoons beer

Directions

1. put flour, sugar and a pinch of salt in a large bowl.
2. Make a well in the centre, add eggs, oil and slowly add the milk and with the help of a whisk mix until smooth.
3. Add the beer and mix.
4. heat a crepe pan an grease with an oiled tissue. Pour in about 3 tbsp of mixture and move around the pan to cover the bottom.
5. when the crepe is golden underneath( 15 seconds), turn and cook a further 30 seconds or until speckled brown.
6. Oil the pan with a tissue between each pancake.
7. Pancakes can be frozen stacked when cool or used staight away filled with whatever you like or heated in a suzette sauce.