Japanese-Style Crepes
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.