Instructions: Make the Raspberry Jam: In a medium heavy-bottomed saucepan, combine raspberries and sugar. Let stand until the berries start rendering their juice, about 15 minutes. Place a small plate in the freezer to use later to test the consistency of the jam.

Prepare two 1-pint canning jars and self-sealing lids in boiling water, following manufacturers instructions. Bring the saucepan of berries to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Skim off any light-colored foam as it collects on the edges. Soon the jam will boil down again, forming smaller, thicker bubbles.

At this point, start testing the consistency by putting small spoonfuls of the jam on the cold plate. This will cool off the jam sample quickly so you can tell what the finished texture will be like. When the jam has cooked to the thickness you want, stir in lemon juice.

Turn off the heat, and carefully ladle the jam into the prepared canning jars, allowing at least 1/4-inch of headroom. Clean the lip of the jars with a clean, damp towel, and seal with the lids, following manufacturers instructions. The jam will keep for about 1 year.

Make the Crepes:
Note: Its best to prepare the batter several hours in advance, either in the morning for an afternoon meal, or in the evening and stored overnight in the refrigerator for breakfast; this makes for much more tender crepes.

In a medium saucepan, heat milk, salt, sugar, and butter until butter has melted. Let cool to room temperature. Place flour in a medium bowl. Make a well in the center, and add oil and eggs. Beat until the batter is too stiff to beat and is smooth, 2 to 3 minutes. Add the milk mixture little by little, beating until smooth. Strain the batter through a fine sieve, and then whisk in beer. Chill overnight.

Heat a crepe pan over medium-high heat until a drop of water sizzles in the pan. (The first crepe may stick a little if your pan is not heated to the proper temperature.) Rub the pan with a little butter, wiping out the excess with a paper towel. Ladle a thin layer of the batter (about 2 tablespoons) into the center of the pan, tilting and rotating the pan to cover the bottom as thinly and evenly as possible. Lightly brown the first side for 1 to 2 minutes. Gently flip the crepe over, and brown the other side for about a minute. Turn out onto plastic wrap. The crepes may be covered and kept at room temperature for a few hours or refrigerated for up to two days. To reheat crepes, place in a covered baking dish, and transfer to a 400 degree oven until heated through.

To serve, spread warm crepes with jam or butter. Drizzle lemon juice over the butter, and sprinkle with sugar. Fold into quarters, and serve immediately.

This recipe yields 30 crepes.

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