Japanese Crepes
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.
Servings 6 Crepes
Ingredients
Crepes:
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1/4 teaspoon salt
- 1 1/4 cups (300 milliliters) milk
- 3 large eggs
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
- 1 teaspoon vanilla extract
Filling:
- 2 cups (475 milliliters) heavy cream
- 2 tablespoons (15 grams) powdered sugar
- Fresh fruit
- Ice cream
- Chocolate, fruit, or 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.