Hey there, fellow food enthusiasts! Let's be honest, sometimes you crave something a little different, something that perfectly blends the savory and sweet. This recipe was inspired by a random brewery visit a few weeks ago, where I had the best pretzel ever! I thought: why not combine those pretzel vibes with the lightness and fun of crepes? Thus, the Beer Pretzel Crepe was born.
This is no ordinary crepe recipe! It takes the classic crepe and injects it with a delightful twist of salty, crunchy pretzels and the subtle malty notes of beer. Trust me, it’s a flavor match made in heaven. It’s unexpectedly delicious and will become a family favorite! Prepare to be amazed; these aren't your average crepes!
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or crepe pan
- Spatula
- Small saucepan
- Wooden spoon or spatula
Beer Pretzel Crepes: Frequently Asked Questions
Beer Pretzel Crepes
These Beer Pretzel Crepes are the perfect blend of sweet and savory, combining the light texture of crepes with the salty crunch of pretzels and the subtle malty notes of beer. A surprisingly delicious treat!
⏳ Yield & Time
Yield: 6-8 servings
Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a small saucepan, combine 1/2 cup of beer with 2 tablespoons of butter. Heat over medium heat until the butter is melted and the mixture is warm. Remove from heat and set aside.
- In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of sugar, and a pinch of salt.
- Gradually add the warm beer mixture to the dry ingredients, whisking constantly to prevent lumps. The batter should be smooth and slightly thick; if it's too thick add a tablespoon or two of milk.
- Stir in 1/2 cup of crushed pretzels and mix well to incorporate into the batter.
- Heat a lightly oiled nonstick skillet or crepe pan over medium heat. When the pan is hot, pour 1/4 cup of batter onto the hot surface for each crepe. This makes a pretty good sized crepe.
- Tilt the pan slightly to spread the batter evenly into a thin circle, about 6-8 inches in diameter.
- Cook for 1-2 minutes per side, or until the crepes are lightly golden brown and cooked through.
- Remove the crepes from the pan and stack them on a plate. Repeat with the remaining batter.
- Serve immediately, garnished with additional crushed pretzels, a drizzle of honey, or your favorite toppings (like whipped cream, chocolate sauce...).
📝 Notes
- Make sure your beer is at room temperature. Don't use ice-cold beer; it will make the batter too cold and difficult to work with.
- If the batter seems too thick, add a tablespoon or two of milk until it reaches a smooth, pourable consistency. If it's too thin, add a spoonful of flour and whisk until smooth.
- For extra pretzel flavor, you can even use pretzel salt instead of regular salt. But regular salt is fine too!
- Don't overcrowd the pan when cooking the crepes. This can lower the temperature and lead to uneven cooking. Cook them in batches if necessary to ensure each crepe is perfectly golden brown and cooked through.
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 10 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 20 mg
