1 c. all-purpose flour
2 tsp. dry mustard
1 tsp. freshly grated nutmeg
1/2 tsp. salt
4 eggs, separated
2 tsp. Dijon mustard
1 c. beer

Combine the flour with the dry mustard, nutmeg, and salt in a medium bowl.

Combine the egg yolks with the Dijon mustard and beer. Add this to the flour mixture and stir until smooth. Refrigerate, covered, 8 hours.

Just before using the batter, beat the egg whites until stiff; fold them into the batter.