Daniel Joly's Apple Crepes Hoegaarden and Beer Sorbet

• 2 cups all-purpose flour
• 12 cup sugar
• 6 eggs
• 2 cups milk
• 14 cup melted butter
• 5 12 ounces hoegaarden beer
• 1 tablespoon vegetable oil
• 1 orange, zest of
• 1 lemon, zest of
• 1 apple, peeled, cored and thinly sliced
• 11 ounces hoegaarden beer
• 2 ounces liquid glucose
• 11 ounces sugar
• 20 ounces milk

1. Using a large bowl, combine flour and 1/4 cups of sugar.
2. Whisk in the eggs one at a time, then slowly add the milk, melted butter and the zest of orange and lemon.
3. It's always better to allow the batter to set for a few hours overnight in the fridge.
4. To make the compote, in a medium saucepan, combine the apples, a pat of butter, the beer and remaining sugar.
5. Cook until it's consistency of a sauce.
6. Heat a No-stick pan until hot.
7. Add enough butter/oil to coat the pain.
8. Add a thin later of crepe batter and cook on both sides until golden brown.
9. Repeat until the batter is finished.
10. Take each crepe and fill with the apple compote.
11. Sprinkle with confectioner's sugar.
12. Beer Sorbet:.
13. Mix all ingredients together.
14. Churn in an ice cream maker following the manufacturer's instructions.
15. Freeze overnight.
16. Serve alongside the warm beer crepes.

flour, sugar, eggs, milk, butter, hoegaarden beer, vegetable oil, orange, lemon, apple, hoegaarden beer, glucose, sugar, milk

Taken from www.food.com/recipe/daniel-jolys-apple-crepes-hoegaarden-and-beer-sorbet-341632 (may not work)