Japanese Crepes
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6 reviews
Excellent
Japanese Crepes
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A recipe for Japanese Crepes (ジャパニーズクレープ) inspired by our time in Shibuya, Tokyo! These thin crepes are rolled up with a variety of sweet or even savory options.
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Ingredients
Crepes:
- 1 cup all-purpose flour 125 grams
- 1 tablespoon granulated sugar 12 grams
- 1/4 teaspoon salt
- 1 1/4 cups milk 296 milliliters
- 3 egg large
- 2 tablespoons butter melted and slightly cooled, plus more for greasing the pan, unsalted
- 1 teaspoon vanilla extract
Filling:
- 2 cups heavy cream 473 milliliters
- 2 tablespoons powdered sugar 15 grams
- Fresh fruit
- Ice cream
- chocolate sauce
- Fruit sauce
- caramel sauce
Instructions
To make the crepes:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Slowly whisk into the flour mixture until smooth and no lumps remain.
- Cover the bowl and set aside for 30 minutes.
- Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
- Add about 1/3 cup (80 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer. Cook until the top is nearly set, about 1 minute.
- Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
- Allow the crepes to cool to room temperature.
To Fill:
- In a large bowl, beat together the cream and 2 tablespoons (15 grams) powdered sugar just until stiff peaks form.
- Transfer the whipped cream to a large piping bag with a star tip.
- Pipe the whipped cream over a 'V' shaped 1/8 to 1/4 section of the cooled crepe.
- Top as desired with fresh fruit slices, a small scoop of ice cream, and/or chocolate/fruit/caramel sauce.
- Roll up and serve immediately, repeating with remaining crepes.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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