Croustade

• 100 g gluten-free plain flour
• 100 g Pilsner
• 80 g

Combine the flour with the Pilsner, water, egg, melted butter, sugar and salt. Whisk into a smooth batter, then add enough squid ink to make it jet black. Refrigerate the batter and allow it to rest for a minimum of 2 hours and ideally overnight.

Heat the vegetable oil to 170°C. Heat a croustade iron in the oil, then dip it into the batter and put back into the oil. The batter will stic