Crepe Batter


Crepes may sound super fancy but, with a little guidance from chef Dan Amighi (and this short list of ingredients and a few simple pieces of cookware), you can whip yourself up a batch — easy peasy! Amighi’s not-so-secret ingredient is a quart of Molson, a Canadian lager, which adds extra yeast plus a little fizz and flavor. Prep your batter and let it sit for at least 2 hours then follow this straightforward tutorial to skillet your crepes to tasty perfection.


  • 1 quart Molson
  • 2 tablespoons cognac
  • 2 tablespoons cream
  • 12 eggs
  • 1 1/3 cups flour
  • 1/4 pound butter, melted


  1. Using a hand mixer, combine liquids and eggs. Sift in flour and buzz until smooth. Emulsify in melted butter.
  2. Season with salt. Let the batter sit in fridge for at least 2 hours before making crepes.
  3. Serve sweet with fruit and maple whipped cream, or savory with braised pork and creme fraiche for quebexican tacos.

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