Beer Crepes Mille Feuille, Lemon Vanilla Yogurt, Raspberry Sauce

Active preparation time: 1½ hours Cooking time: 30 minutes Serves: 6

Beer Crepes 4 eggs, room temperature 6 Tbs butter, melted + more for 2 cup flour ¾ cup (6 fl oz/177 ml) milk ¾ cup (6 fl oz/177 ml) water 1 cup (8 fl oz/237 ml) Maibock

the pan Combine all the ingredients in a blender and pulse until smooth. Rest 1 hour in the refrigerator to allow the bubbles to dissipate. Using a lightly buttered nonstick 8" pan on medium heat, pour about 2½ tablespoons (1½ oz/44 ml) of the batter into the pan and swirl the pan to spread

In a medium metallic mixing bowl or double-boiler insert, combine the raspberries, sugar, and water. Cover the bowl with plastic wrap.

Bring a small pot with water to a hard simmer. Place the mixing bowl on the pot with simmering water (double boiler). Cook until the raspberries begin to release their juice, about 30 minutes.

Remove from the heat and allow to cool to room temperature. With a whisk, pulverize the raspberries in the bowl until the mixture resembles jam. Cool until ready to assemble.

To assemble, place the first crepe on a large plate. Spread about a tablespoon (½ fl oz/15 ml) of the Vanilla Lemon Yogurt on the crepe, covering it evenly. Top with another crepe and spread another tablespoon (½ fl oz/15 ml) of the Vanilla Lemon Yogurt on the second crepe, covering it evenly.

Repeat until you have used all the crepes. Sprinkle a little powdered sugar on the top and garnish with the raspberry sauce. Slice and serve with more of the raspberry sauce.

Beer suggestions:

Fort Collins Brewery’s Maibock works perfectly here (to brew your own, see our recipe in the Fall 2014 issue of Craft Beer &Brewing Magazine®). Stoudt’s Blonde Double Maibock is also a great choice.