Japanese street Crepes (Frying Pan)
Japanese Crepes, also known as Japanese Street Crepes or Japanese-Style Crepe Cones, is a very popular street food in Japan.
Servings: 4
Ingredients
For Crepes
- 125 g all-purpose flour or plain flour
- 1 tbsp sugar
- 1/4 tsp salt
- 2 eggs at room temperature
- 280 ml milk warm
- 1 tbsp butter melted and slightly cooled
For Filling and topping
- Ready-made or homemade whipped cream
- Thinly sliced fruits like strawberries kiwis, bananas
- Ice cream according to your taste (optional)
- Sweet sauce according to your taste (optional)
Instructions
Make the Crepe Batter
- Gather the ingredients for making the batter. The batter can be used immediately or refrigerated for up to three days for use as needed.
1-In a Bowl
- In a large bowl, place the flour, sugar, and salt. Using a hand whisk, whisk the mixture to combine.
- Make a well in the center of the dry ingredients, and add the eggs and about a quarter of the milk. You can also whisk the eggs lightly in another bowl before adding.
- Whisk the eggs with the wire whisk adding the flour surrounding them. First, you need to make a thick paste.
- Gradually add the remaining milk while whisking vigorously until you have a smooth lump lump-free batter. If some small lumps form, strain the batter. Finally, add melted butter and whisk until well combined.
- You can use the batter immediately or rest it for about 30 minutes on the counter. If the batter is resting for more than 30 minutes, make sure to store it in the fridge.
2-In a Blender
- Place the ingredients in a blender in the order of eggs, sugar, and salt, and then add the flour and milk alternately.
- Blend for about 20 seconds until the batter is smooth. Finish the batter adding the melted butter and then blending for a few seconds.
- You can use the batter immediately or rest it for about 30 minutes on the counter. If the batter is resting for more than 30 minutes, make sure to store it in the fridge.
Cook the Crepes
- Preheat a crepe pan or a nonstick frying pan over medium heat. Lightly brush the pan with oil. Be sure to wipe off excess oil otherwise the batter will not spread easily. Reduce the heat to medium before starting cooking. Adjust the temperature as needed.
- Pour a ladleful of batter onto the center of the pan. You can also pour the batter into the pan from your blender jar. Then tilt and rotate the pan to spread the batter evenly and thinly on the surface.
- Return the pan to heat and cook for about 30 seconds or so until the top looks dry and the edges start to turn brown and crisp. Lift the edges of the crepe using a flat spatula and slide under the crepe gently.
- Quickly flip the crepe and cook on the other side for 10 seconds or so.
- Remove the crepe from the pan and let it cool down on a plate. Repeat with the remaining batter. To keep them warm, wrap the plate with plastic while you cook the remaining crepes. Crepes can be stacked without sticking if you use melted butter in your batter.
Prepare the Fillings and Toppings
- Gather the ingredients. Clean, trim, and slice your selected fruit. Set aside.
Fill and Fold the Crepes
- Place a crepe on the work surface. Imagine each crepe has a large V in the middle; this is where you stack the filling.
- Start by putting whipped cream in a V shape in the center of the top half of your crepe. Then, place your cut fruit. I used a few slices of strawberries and bananas.
- Then place any other toppings. I used blueberry jam and some whipped cream. You can also use a scoop of ice cream or fillings of your choice.
1-Folding
- Fold the crepe in half, with the center of the filling on the fold line, and then fold the crepe again as shown in the pictures below. They will look like a triangle.
2-Rolling
- Fold the crepe in half, with the center of the filling on the fold line. Then, take hold of the filled portion and roll it over the unfilled portion of the crepe, keeping it close as you roll and pivoting on the center point until you have created a cone. If the fillings try to escape, just pack them back in after the cone is upright and add some extra ice cream and toppings as you like.
Wrap the Crepe in a Piece of paper (Optional)
- Roll the crepe cone in a square of parchment paper or food service paper to hold it together as shown in the photos below.
- Add some extra whipped cream, ice cream, fruits, and toppings as you like.
Notes
Check out my step-by-step picture recipe above for an easy understanding of how to fill and fold Japanese crepes.