Oops! I think I exaggerated to crepe change. Additional liquid is 50% not 75% of the egg weight or you'll have crepes that are lacey and frail. Now the math is even easier. I think what happened was I calculated 50% when I was developing it, but wrote 80% for some reason. The beer idea is actually out of Raymond Oliver's (no relation) "La Cuisine." You could probably change the ratio of milk to beer depending on how beerish you want it. Again, apologies to whoever I confused.

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