Brown Butter and Beer Savory Crepes

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recipe by Jessica Entzel

  • Time icon
    Total Time
    1hr 6mins
  • Serves icon
  • Calories icon

These crepes are wonderful for brunches on the weekend with friends. You can make them a day ahead and wrap with plastic wrap and warm before filling the next day. They are particularly delicious with duck confit and pickled onions with a poached egg, bechamel, scrambled eggs and pancetta, or with cheese and veggies.

recipe updated 8 Oct 2019


  • Butter icon
    113g (about ½ cup)
  • Beer icon
    235ml (1 cup)
  • Plain flour icon
    Plain flour
    165g (about 1¼ cups)
  • Seasoned salt icon
    Seasoned salt
    1 pinch
  • Egg icon
    2 (100g)


  • kCook icon Stove
  • kCook icon Blender
  • kCook icon Blender jug
  • kCook icon Saucepan
  • kCook icon Frying pan

Step preview

  1. Add butter to a clean saucepan
  2. Cook until lightly browned and let cool - medium heat
  3. Add beer, plain flour, seasoned salt and egg to a clean blender jug
  4. Transfer two thirds of content of saucepan to blender jug
  5. Blend until completely mixed
  6. Refrigerate in fridge - approx 1 hr
  7. Transfer the rest of content of saucepan to frying pan
  8. Heat - medium heat
  9. Pour content of blender jug into frying pan bit by bit
  10. Cook until just set - approx 30 sec
  11. Flip
  12. Cook until golden brown - approx 30 sec
  13. Serve
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