• Butter for the pan

• ¾ cup whole milk
• ½ cup medium-bodied beer
• 2 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons unsulphured molasses (not blackstrap)
• 2 eggs
• 1 cup barley flour
• ½ teaspoon kosher salt

Finish

• Apple Butter

1. In the order listed, measure all the ingredients into a blender jar. Blend the batter until it is smooth and free of clumps. Pour the batter into a bowl or a pitcher. Cover and leave the batter at room temperature for at least 1 hour.
2. Use a spoon to stir the batter together, incorporating any of the liquid that may have separated.
3. Heat an 8-inch cast-iron or nonstick pan over medium high heat until a splash of water sizzles when it hits the pan. Rub the pan with butter and hold it at an angle so the handle is close to your body and tilted up, with the edge across from the handle tilted down toward the flame.
4. Using a 2-ounce ladle or ¼-cup measuring cup, scoop up some batter. Pour the batter just off-center in the pan and quickly swirl it around, aiming for one circular motion that creates a thin, even spread of batter in the pan. Do not add more batter to make up for empty space.
5. Cook the crêpe for about 1 minute, until the batter begins to bubble and the edges begin to brown. Slide a metal spatula along the edge to loosen the crêpe, pinch the edge, and flip the crêpe over in one motion. Cook for 45 seconds longer, or until the crêpe is speckled brown and crisp around the edges.
6. The crêpes are best eaten straight from the pan after being folded in half and then in half again, making frilly-edged triangles.
7. If the crêpes are made in advance, lay them individually on a baking sheet in a 400°F oven for 5 to 6 minutes, or until they are warm and tender. The crêpes can also be warmed individually in a pan. They can also be frozen, with parchment paper layered between each crêpe, wrapped tightly in plastic.