Breakfast and beer, Belgian Crêpes make it happen

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.