Japanese-Style Crepes

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield: 6 servings.

 

Ingredients

Crepes

2 cups (480ml) flour

3 eggs, beaten

1 ½ cups (360ml) milk, room temperature

1oz. (28g) unsalted butter, melted

2 teaspoons (10ml) sugar

Pinch of salt

1 tablespoon (15ml) canola oil

 

Stuffed Crepes

12 crepes

12 strawberries, sliced

½ cup (120ml) chocolate sauce

½ cup (120ml) whipped cream

12 Matcha green tea Pocky sticks

½ cup (120ml) green tea ice cream

¼ cup (60ml) icing sugar

 

Method

Crepes

Sift flour, sugar and salt into a large bowl.

Add eggs and half the milk, mixing until the batter is perfectly smooth.

Add remaining milk and butter and mix again until smooth.

Let batter stand at room temperature for 25-30 minutes.

Heat oil in a non-stick frying pan over medium heat.

Add small amount of batter, and swirl to spread the batter all over the pan.

Cook for 2 minutes, until the bottom is golden brown.

Flip crepe and cook 1 minute before removing from pan.

Reserve for plating

 

Stuffed Crepes

Place 6 crepes down on a work station.

Fill each with 2 strawberries and equal amounts of whipped cream.

Roll the crepes tight without ripping them.

Drizzle with chocolate sauce.

Place 6 remaining crepes on the work station.

Fill each crepe with 2 Pocky sticks and equal amounts of ice cream.

Roll the crepes tight without ripping them.

Garnish with powdered icing sugar.

Serve one of each crepes to your guests.