OK, so the addition of beer to a crepe recipe might sound a little peculiar, but this trick makes the crepes so light and fluffy that you’ll wonder why you never did it before. Depending on how thick you like your pancakes/crepes you can add extra milk or flour.

Serve with your favourite topping (butter, lemon, sugar; maple syrup; homemade jam; fresh or stewed fruit; Vegemite). Makes 12 thin crepes or 8-10 thicker pancakes.

3 eggs, lightly beaten

1 cup milk

1 cup pale ale or larger

1 ¾ cups plain flour

1 pinch salt

2 tablespoons butter

Whisk together eggs, milk and beer in a large bowl. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so it is thoroughly incorporated. Cover and refridgerate for 1 hour.

Heat a non-stick frying pan over medium heat. Brush it with butter, and when it’s hot but not smoking, pour 1/3 cup of batter into the centre of the pan, and rotate it so the batter covers the bottom in a thin layer. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminium foil. Continue until all of the batter is used.