When you open up a bag of barley flour, the malty, tangy scent may remind you of a brewery, which makes sense since a lot of beer is made from barley malt. These crêpes accentuate that connection, with a generous pour of dark beer added to the batter for moisture as well as flavor. Use a robust, medium-brown ale rather than a dark malt, which can be overwhelming. A bit of molasses complements the beer’s slight bitterness. Slather the crêpes with homemade Apple Butter and have them at the end of a meal for dessert, served with the rest of the beer.
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