Japanese Street Crepes Recipe
Crepes are a big hit with young people in Japan. The paper-thin crepes are made fresh and rolled into a cone shape so they can be eaten on the go. Fillings include anything from strawberries and creme caramel, to tuna and lettuce. This is my version, made on a regular frypan at home. See my littlejapanmama link below for step-by-step photographs of how to make these, as well as pictures of crepe menu boards in Harajuku, to give you ideas for fillings.
- 1 cup SR flour
- 3 eggs
- 1 and 3/4 cups milk (room temp, or microwaved 30sec)
- 30g melted butter
- 1 Tbsp sugar
- Anything you like for fillings
- Sift flour, sugar, pinch salt into a bowl (preferrably a jug-bowl)
- Beat in eggs and half the milk. Beat until all lumps are gone.
- Add the rest of the milk, add butter and beat again.
- Stand at room temperature 15-30min (depending on your patience)
- Pour a little into a pre-heated, non-stick frypan and immediately tip the frypan to let the batter spread all over the frypan (can use a regular frypan, greased with a tiny bit of butter) (another option is to spread the batter with a crepe tool or okonomiyaki spatula) Cook over med-high heat until underside is golden-brown. (about 1-2 min)
- Lift the edges of the crepe and flip the crepe (I find this easiest to do with my fingers, as the crepe is so thin) Cook just 30 sec or so on the second side.
- Fill the Crepes however you like.
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|Amount Per Serving||%DV|
|Serving Size 11g|
|Recipe makes 15 servings|
|Calories from Fat 22||73%|
|Total Fat 2.5g||3%|
|Saturated Fat 1.3g||5%|
|Trans Fat 0.0g|
|Total Carbs 0.91g||0%|
|Dietary Fiber 0.0g||0%|