Crepes

Contributed by Alex B.

Makes 5-8 crepes

Batter:

2 1/2 cups of all-purpose flour

4 1/4 cups of whole milk

3 medium eggs

2 tablespoons of beer (preferrably a lager)

2 tablespoons of butter

2 pinches of salt

Filling:

Bechamel sauce: 2 tablespoons of butter

                              2 tablespoons of flour

                              1/4 cup whole milk

                              salt, pepper and paprika

1 handful of fresh spinach

1 small tomato, thinly sliced

6 ounces of pancetta, cubed

grated parmesan cheese to taste

1. Melt 2 tablespoons of butter in microwave.
2. Put flour in a small bowl. Slowly add milk and mix well. 
3. Beat eggs and add to flour-milk mixture, continue mixing. Add milk, butter and salt. Cover batter and let rest at room temperature for at least 2 hours. 
4. Heat a large non-stick frying pan to medium-high heat. Add ~1/2 tablespoon of butter to pan. 
5. Pour about 1/2 cup of batter into pan using a ladle. Gently swirl pan to spread batter evenly. Crepes are done when edge is brown and center is completely set. Run a spatula under the edge of the crepe, gently peeling it off the pan. Slide crepe onto a large plate. 
6. Repeat with the remaining batter. 
7. Make bechamel: melt the remaining butter in a small pan. Add flour, swirling constantly until thickened. Add room-temperature milk, stir vigorously. Add salt, pepper and paprika to taste. 
8. Add spinach, tomato slices, pancetta and parmesan onto crepe. Fold corners to make a square, flip upside down and serve immediately.