Danish Crepes, made with Beer

‘Wonderful crepes with a hint of hops.’

By Rotarian Knud Petersen


  • 1 cup of flour

  • 1/8 teaspoon of salt

  • 3 eggs

  • 1 teaspoon of grated lemon rind

  • 2 tablespoons of melted butter

  • 1 bottle of beer


  • Mix the flour, salt and lemon rind.
  • Add the eggs, one at a time. An electric mixer at low speed is ideal.
  • Add, the melted butter, then gradually stir in the beer.
  • Leave the thin batter for about an hour before using.
  • To cook the crepes, use a 9” pan with rounded sides, all greased with butter.
  • Pour in a little of the batter into the preheated pan (medium heat), tilting it so that it coats the surface evenly. Cook the crepe until lightly brown on the underside, then turn and brown lightly on the other side.
  • Remove, then add a bit of butter to the pan for the next crepe.

This amount of batter makes 8-9 crepes.

For fillings, consider:
Pieces of cheese, rolled up in the crepe. Or, a baked banana and slices of a pear or an apple, with a bit of maple syrup poured on top.
Or, just vanilla ice cream!
Absolutely delicious!