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
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.
The last time I traveled to the East Coast, a friend of mine produced a little piece of paper that contained the true path to Heaven.
Yes, ladies and gentlemen, on that piece of paper was a recipe…for BACON CRACK! I kid you not! A mix of sweet, salty and that hickory smoked flavor that can only be found in bacon. I’m totally going to make this. If you beat me to it, let me know how yours turns out.
Maple Caramel Bacon Crack
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
1 container of Pillsbury Crescent Dough Sheet..or regular Crescent Dough with seams pinched together
1 lb. Bacon..cooked semi-crispy.
1 cup Brown Sugar
1/2 cup Maple Syrup (just use a light layer onto the Dough, and then a light layer onto the top of the Bacon and that’s it!)
1 pinch of Cayenne Pepper..optional, but AMAZING!
Lay out the dough spread out thinly, on a parchment lined baking sheet. With a fork, gently poke shallow holes throughout the dough
Top the dough with a thin layer of Maple Syrup, and all the crispy Bacon.
Now add another thin layer of the Syrup onto the Bacon and cover it with all of the Brown Sugar/Cayenne Pepper mix.
Bake it at 325 degrees for about 25 minutes or until evenly golden
Peek in on it now and then so it doesn’t over-bake.
Let it cool for at least 15 minutes, it will crisp up as it cools