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Cornmeal-IPA Crepes

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At Skinny Pancake—a Montpelier, Vt., creperie with a small but serious beer list—chef Jeremy Silansky morphs his arsenal of crepe batters into canneloni, Thai “noodles,” and even fish ‘n’ chips. Here, he infuses a cornmeal crepe with the megahoppiness of Heady Topper DIPA from The Alchemy Pub & Brewery in nearby Waterbury (you can sub in your favorite imperial IPA): Stuff it with pulled pork, Cheddar and caramelized onions for a meaty meal that works for breakfast or lunch.

Makes: 4 to 6

  • 3 eggs
  • 23 cup milk
  • 1¼ cups plus 2 tablespoons all-purpose flour
  • ½ cup fine-ground cornmeal
  • 1 teaspoons salt
  • 1½ sticks butter, melted
  • 4 ounces imperial IPA


• In a large mixing bowl, combine the eggs and milk; using a mixer, mix on low speed with a whisk attachment until thoroughly combined. Add the flour and salt; mix until combined.

• Scrape down the sides of the bowl, mix the batter at medium speed, and add the melted butter.

• Add the beer and mix by hand until well-incorporated. Batter should be thin with no lumps; add more beer if needed.

• Lightly oil a griddle or frying pan over medium heat. Making one crepe at a time, scoop about ¼ cup of the batter onto the griddle or pan; if using a pan, tilt it using a circular motion to coat the surface evenly. Cook about 2 minutes, until the bottom of the crepe is light brown. Loosen with a spatula, flip and cook the reverse side.

• Place fillings in the center of the crepe. Fold the crepe in half, then in half once more to form a quarter-circle; let sit 2 to 3 minutes to allow the fillings to melt, and serve. Repeat with remaining batter.


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