Beer Batter Blender Crepes

1In a blender, combine the flour, eggs (2 large), milk (½ cup), beer (½ cup), salt (¼ teaspoon), melted butter (2 tablespoons), sugar (1 tablespoon), and vanilla extract (1 teaspoon).

2Blend the mixture on high speed until smooth and well combined, about 1-2 minutes. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.

3Let the batter rest for at least 30 minutes at room temperature. This allows the flour to fully hydrate and the bubbles from the beer (½ cup) to settle, resulting in lighter crepes.

4Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.

5Pour about 1/4 cup of the batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter evenly into a thin layer.

6Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.

7Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.

8Serve the crepes warm with your favorite fillings and toppings, such as fresh fruit, whipped cream, chocolate sauce, or powdered sugar (1 tablespoon).