Crêpes Suzette

Make the batter: Whisk together the milk, sugar, butter, eggs, and oil. Sift together the flour and salt. Whisk the milk mixture into the flour mixture. Pour the batter through a fine sieve into a large bowl. Whisk in the beer. Refrigerate, covered, 6 hours (or overnight).

Let the batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into the pan, swirling to cover the bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.

Make the filling: Stir together the butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crêpe. Roll up; place on a baking sheet, seam side down. Repeat until all the crêpes have been rolled.