I love crêpes to death. As a young kid raised on loving pancakes with maple syrup and butter, my mom would make crêpes mostly on Christmas Eve as a special treat. As I got older my sweet tooth really disappeared (probably because I had 8 cavities and root canal by the time I was 12) and I would love stuffing crêpes with ham, cheese, shrimp and seafood. There is no limit to the imagination what you can stick in a crêpe. But better yet why not use beer to make them?
I came across a Belgian crêpe recipe in the Washington Post, and used a great Belgian Pale Ale called Troubadour Blond to make them with. Watch the video below to see how you can make these wonderful tasty breakfast meal.