At Skinny Pancake‚ÄĒa Montpelier, Vt., creperie with a small but serious beer list‚ÄĒchef Jeremy Silansky morphs his arsenal of crepe batters into canneloni, Thai ‚Äúnoodles,‚ÄĚ and even fish ‚Äėn‚Äô 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 6Ingredients:
- 3 eggs
- 2⁄3 cup milk
- 1¬ľ cups plus 2 tablespoons all-purpose flour
- ¬Ĺ cup fine-ground cornmeal
- 1 teaspoons salt
- 1¬Ĺ 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.