In a large mixing bowl, blend together the eggs, milk, beer, and salt. Progressively whisk in the flour. Once the batter is homogeneous, add in the oil.
Let rest 10 min.
Put a pan on high heat. Once it’s hot, drop a dollop of butter, spread it around, then pour a small ladle of batter. Seize your pan and quickly tilt it about to get the batter to cover the whole bottom in a thin layer.
Let the crêpe cook until small bubbles appear on the surface. Unstick a corner to check the underside is cooked before flipping the crêpe. You can use a flat, thin spatula to do so, or you can shake the pan itself, depending on how heavy it is. Let the crêpe cook a minute or two more.
Lower the heat to medium intensity, and repeat for the following crêpes. Don’t forget to butter the pan once in a while (or between each crêpe if you’re using a cast-iron pan).
While white wheat flour crêpes are traditionally savory, the batter in this recipe is neutral, and the filin is to your discretion: Nutella, honey, and jam are classics, but you could do cheese, ham, even an egg. My personal favorite: brown sugar and lemon juice. As for folding it, it’s up to you! Personal reference, my friend.
For those of you who are dairy free, this recipe works great as well replacing the cow milk with almond, oat, or coconut milk, and the butter by more vegetal oil.