2 eggs, at room temperature
3/4 c. milk
2/3 c. beer
1/4 tsp. salt
1 c. flour
2 tbsp. peanut oil

Place the eggs, milk, and beer in a food blender, and then the flour and salt. Blend for 30 seconds, and then scrape down the sides of the container. Blend for 1 minute more, or until the mixture is smooth. Cover, and refrigerate for at least 2 hours. Fry the crepes in a medium-hot 10-inch pan lubricated with the peanut oil. Pour in 2 ounces batter for each crepe. Tip and turn the pan until the batter covers the bottom. Cook until the top appears dry and the bottom has just begun to brown. Turn with a wooden spatula, and brown the other side very lightly; you should have only little specks of brown. Stack with a piece of wax paper between each. Makes about 12.

COLD CHICKEN CREPES:

Fill crepes with cold cooked chicken. Add a dash of salt and pepper and perhaps a bit of fresh-grated Romano or Parmesan cheese. Roll, and top with sour cream or yogurt. Garnish with parsley. Serve cold with a green salad and white wine.