Crepes

Jehnee's Crêpe Recipe

Sweet Crêpe Batter
serves 4-6
2 cups warm milk
1/4 cup melted butter
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs
3/4 tablespoon oil
1/2 cup beer (any light lager beer will work)
Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the melted butter and milk mixture until batter becomes uniform in texture.
Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer, until just evenly incorporated (don't overmix). Set the batter aside, covered with plastic, for 8 hours or overnight, if you can.
Pour about 1/4 to 1/3 cup batter onto a smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.
These crêpes are delicious with powdered sugar, jam, fruit compote, whatever you like! Jehnee served mine with homemade chocolate hazelnut spread, cinnamon ice-cream and chocolate sauce.

(This is not my recipe and since I do not consume alcohol I  substitute the beer with gingerale)

Cook spareribs, in the oven, for a total of six hours at 225° F. For the first (1) hour cook the ribs in the oven as I have outlined here, but without the sauce. Then wrap the ribs infoil and cook them two (2) hours. For the final phase, remove the foil and cook them for three (3) more hours. Cover with sauce during the last two hours of cooking.

If you want to use this method on baby back ribs, make the time intervals 45 minutes instead of one hour: so (1) - 45 minutes without sauce or foil; (2) - 90 minutes wrapped in foil; (3) - 2 hours 15 minutes unwrapped. Cover with sauce last 90 minutes

The trick to great ribs is to cook them very slowly with the BBQ sauce on them. You can do this in an oven, just set the temperature to 225° F (about 107° C). I occasionally use an electric smoker, which cooks at about 200 to 225 degrees Fahrenheit. I've also used this method on my gas grill and in my oven. Cook the ribs for 4½ to 5 hours. The time it takes you to cook the ribs may vary depending on the true temperature of your grill, oven, or smoker, the temperature of the ribs when you start, and other factors. Baby back ribs take 30 to 45 minutes less than spareribs. Try a half rack the day before you intend to use this method the first time, so you can get the timing correct.
I don't actually smoke the ribs; I don't put any wood chips in the smoker, although that might be good if I weren't using any barbecue sauce. I do have a pan of water below the meat in the smoker though, just as if I were smoking them. Don't use a pan of water if you're cooking your ribs in the oven or on your grill. The pan of water isn't necessary, however you will need a pan or aluminum foil to catch any drippings and keep from making a mess of your oven.

Uncooked Spareribs with BBQ sauce on them.

Also, use a rack, so the ribs can be cooked standing up. This will save you room, and it separates the racks of ribs so that the sauce cooks on to the ribs. I generally cut the rack of ribs in half before cooking it, to make it easier to handle. There are a few rib racks available at Amazon. I'd recommend the Weber rack, as it is less expensive than others, but any of them will work. The rack I use came from Home Depot, and is a Char-Broil