In older crêpe recipes, beer or wine was used instead of milk.
Milk is the liquid named in the standard French crêpe formula, helping create a smooth, pourable batter with a tender texture. Historical versions could replace it with beer or wine, showing that crêpe recipes have long varied according to local ingredients and culinary habits.
Beer can contribute flavour and, especially when it is carbonated, may make the batter feel lighter. Wine adds aroma and acidity. These drinks are not defining ingredients of every crêpe; they are substitutions found in older or regional preparations. Water may also appear in some modern batters, but it is not the liquid identified by this particular historical comparison.
The result remains a thin, unleavened pancake cooked on a hot pan or griddle. Beer-based batters are especially associated with some northern French and regional traditions, while buckwheat is strongly linked with savoury galettes from Brittany. The choice of liquid affects flavour and texture, but the batter’s characteristic thinness comes from its liquidity and spreading technique.