Time for another 30-minute Japanese cuisine recipe! Today’s recipe is a popular treat in Japan. Japanese Street Crepes. There are soooooo many different ways you can make this one.
Down at the bottom of this post, you’ll also find pics that the author of the recipe posted on her blog of some of the crepe shops in Japan. I want to visit all of them!
This is what Lifehack has to say about this one:
In Japan, crepes have been transformed to a type of quick street food that’s available in sweet and savory varieties. Unlike the French crepe, the Japanese crepe uses less butter and the fillings are fresh and/or raw.
Let’s give it a shot!
What You’ll Need
- 1 cup SR flour
- 3 eggs
- 1 ¾ cups milk (room temp, or microwaved 30sec)
- 1oz melted butter
- 1 Tbsp sugar
- a pinch of salt
- 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 teppanyaki/okonomiyaki spatula) Cook over med-high heat until underside is golden-brown. (about 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.
Makes 10-12 crepes in a 30cm frypan (this is much smaller than the crepes in the crepe shops in japan).
Tips for making Cone-shaped Japanese Street Crepes:
- Place fillings on just one quarter of the crepe. Do not go past the centre-point or it will be difficult to fold.
- If adding ice-cream, use just a tiny scoop (unless you have a very large frypan or crepe maker like the shops use) Other things you could put inside are: creme caramel, brownie, cheesecake.
- Fold the crepe in half, with the centre of the filling on the fold line.
- Next, roll the crepe, starting from the filled part, pivoting on the centre point until you have created a cone.
To make Chocolate Crepes, just add 3 Tbsp sifted pure cocoa to this recipe.
Recipe Courtesy of Shinobu of LittleJapanMama.com.
From Shinobu’s Blog Post:
These photos I took when I went shopping in Harajuku last week.
I had a: Strawberries Chocolate Sauce and cream. 380 yen
The Menu of one of the Crepe shops in Harajuku:
This one’s been here since 1976 so I’m guessing it’s the original Harajuku Street Crepes Shop:
Here’s its menu:
Another Crepe Shop in Harajuku: