2 cups milk
1/4 teaspoon salt
1/2 teaspoon sugar
4 tablespoons unsalted butter, plus more for pan and serving
1 1/24 cups all-purpose flour
1 tablespoon vegetable oil
3 large eggs
1/2 cup beer
Raspberry Jam, for serving
In a medium saucepan, heat milk, salt, sugar, and butter until melted. Remove from heat; let cool to room temperature.
Place flour in a medium bowl. Make a well in the center; pour in oil and add eggs. Whisk until batter is too stiff to whisk anymore and is smooth, 2 to 3 minutes. Gradually add milk mixture, beating until smooth. Strain through a fine sieve into a clean bowl; whisk in beer. Cover with plastic wrap, and chill overnight in refrigerator.
Heat a crepe pan over medium-high heat until a drop of water sizzles. Rub lightly with butter, wiping out excess with a paper towel. Ladle about 2 tablespoons batter into center of pan, tilting and rotating pan to cover as thinly and evenly as possible. Cook until first side is lightly browned, 1 to 2 minutes. gently flip crepe; cook until other side is browned, about 1 minute. Crepes may be covered and kept at room temperature up to 2 hours or refrigerated up to 2 days; reheat in a covered dish in a 400 oven.
While still warm, spread crepes with butter or jam. Fold into quarters, and serve immediately. Makes about 30.
