Saturday, November 23, 2013

Japanese Street Crepes Recipe

Picture from little japan mama

This is a recipe I would really like to try, but yet to buy the flat pan to be able to start. Adapted this recipe from little japan mama site. Makes 10-12 crepes in a 30cm frypan.

1 cup self rising flour
3 eggs
1 and 3/4 cups milk (room temp, or microwave 30sec)
30g melted butter (1 oz)
1 tbsp sugar


  1. Sift flour, sugar, pinch salt into a bowl 
  2. Beat in eggs and half the milk. Beat until all lumps are gone.
  3. Add the rest of the milk, add butter and beat again.
  4. Stand at room temperature 15-30 mins
  5. Pour a little into a pre-heated, non stick fry pan (can use a regular fry pan, greased with a tiny bit of butter) (another option is spread the batter with a crepe tool or teppanyaki/okonomiyaki spatula) 
  6. Cook over med-high heat until under side is golden brown. (About 2 mins)
  7. Lift the edges of the crepe and flip the crepe. Cook just 30 sec or so on the second side.
  8. Fill crepe however you like.

Tips for making cone-shaped crepes:

  1. Place filling on just one quarter of the crepe. Do not past the crentre-point or it will be difficult to fold.
  2. If adding ice cream, use just tiny scoop.
  3. Fold the crepe in half, with the centre of the filling on the fold line.
  4. Roll the crepe starting from the filled part, pivoting on the centre point until you have created a cone. 
  • To make chocolate crepe just add 3 tbsp sifted pure chocolate cocoa to this recipe. 
  • To make them crispier, flip again (back to the first side) and cook on medium heat for another minute.
Can't wait to try this recipe, will update once I have tested them.

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