Beer-batter crêpes with hot dogs and sauce - The ultimate homemade fast food for an easy meal!

Fast food at home! Clean "junk food" which doesn't make us feel guilty! Classic hot dogs in a different way.... Delicious savoury treat for all seasons and occasions to enjoy with the family and friends, giving us the satisfaction that is homemade with ingredients chosen carefully by us! And of course, as it happens often with such kind of recipes, you can use your imagination to play with other ingredients that could go in these savoury rolls. Don't stay at the mustard as the only option for example... *** If the crêpes are for children too then omit the rum in the batter

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for about 10 crêpes):
250 gr. self-raising flour

1 tbsp of sunflower oil

pinch of salt

1 tbsp of rum (if you cook for adults)

3 eggs

500 ml of lager beer

20 ml of milk

margarine for frying

10 Frankfurt sausages (hot dogs)

mild or hot mustard to serve

Method:

Put in a large bowl the flour, the oil, the salt, the rum and the eggs and mix thoroughly with a whisk. Then incorporate into the mixture the beer and the milk while you keep mixing with the whisk until you end up with a smooth batter. Leave aside for 1 hour to rest.

Warm a small non-stick frying pan in medium-high heat and when it is hot, add ½ tsp of margarine and ½ tbsp of the batter. Move the pan in a circular mode so to help the batter to spread into a very thin layer in the pan. When the crêpe is set and doesn't stick turn it on the other side.

Repeat the same procedure until all the batter is used up and transfer the crêpes on a plate. 

With a knife score the sausages diagonally in 2-3 places and cook in the non-stick frying pan which you have first warmed well on high heat.

Spread some mustard on each crêpe, place one sausage and your roll is ready! Serve while they are still hot.

Notes:

For a sauce with sweeter flavour mix the mustard with mayonnaise and ketchup in equal quantities.

Fry some thinly sliced red onions in high heat until browned and caramelised for a richer filling for the crêpes.

Scatter on top some grated yellow mild Cheddar cheese while the food is still hot and serve.