Food » Recipes » ICE Cooking Contest »

Allagash CranBEERy Crepes on Tap

2006 Winner - Dessert Category
Recipe by Kathleen Lewandowski

Yield: 6 servings (2 crepes per serving)



  • Allagash Four, 1 cup
  • Eggs, 2 large
  • Unsalted butter, 2 tablespoons melted
  • All purpose flour, 1 cup
  • Sugar, 2 tablespoons
  • Salt, ¼ teaspoon
  • Unsalted butter, 2 tablespoons melted for greasing crepe pan


  1. Measure and whisk together all wet ingredients.
  2. Measure all dry ingredients.
  3. Using a blender, mix together the wet and dry ingredients until smooth batter is formed.
  4. Chill the batter covered in refrigerator for 30 minutes.
  5. Lightly grease an 8-inch crepe pan or non-stick skillet with melted butter. Heat pan over moderately high heat.
  6. Remove pan from heat, add crepe batter and immediately tilt and rotate the crepe pan to coat the bottom of the pan with a thin layer of batter.
  7. Return the pan to the heat and cook crepe until set and golden underneath 30 seconds to 1 minute.
  8. Loosen ends of crepe with a heat proof spatula and carefully flip crepe over until cooked and set on the other side (about 20 seconds).
  9. Transfer cooked crepes to a plate and continue to cook crepes in the same manner ( using all the batter). Brush pan with more butter after each crepe is made.

CranBEERy Filling for Crepes

For the Cranberries


  • Fresh cranberries, 12 ounces washed and sorted
  • Allagash Four, 1 ½ cups
  • Sugar, 1 cup
  • Lemon, 1 for zest and juice


  1. In a heavy saucepan cook the cranberries, beer, sugar, zest and juice of lemon over medium heat.
  2. Cook for 15 minutes stirring occasionally until cranberries pop.
  3. When cranberries are cooked, strain the liquid reserving the liquid to make the beer syrup. Set cranberries aside till apples are cooked.



  • Granny Smith apples, 6 peeled, cored and diced into large cubes
  • Allagash Four, ¾ cup
  • Spice Bag, 1

Spice Bag


  • Cinnamon stick, 1
  • Whole cloves, 5
  • Ginger, 1 fresh piece about 2x2 inch piece, cut in a large dice.

Wrap all 3 spice bag ingredients in cheesecloth and secure tightly


  1. In a heavy saucepan cook apples, beer and spice bag over medium heat.
  2. Cook 20 minutes stirring occasionally till apples are soft and tender.
  3. Discard the spice bag from the apples.
  4. Mash apples with the remaining cooking liquid.
  5. Combine the cooked cranberry with the cooked apple mixture.
For the CranBEERy Syrup


  • Unsalted butter, 2 tablespoons
  • 1 ½ cups reserved beer liquid from cooking the cranberries
  • Sugar, 1 cup


  1. Heat butter in a heavy saucepan. When butter is melted, add the beer and the sugar.
  2. Stir mixture till the sugar is dissolved then simmer until thickened and reduced 12-15 minutes.
  3. Remove from heat and hold warm till service.

To Serve

  1. Fill each crepe with 3 tablespoons CranBeery filling, roll and put on a plate seam side down.
  2. Drizzle each crepe with beer syrup and add a garnish of fresh whipped cream

© 2015 Allagash Brewing Company - All Rights Reserved
Allagash Brewing Company