Japanese Cold Crepes

Name: Japanese Cold Crepes
Total time: 45 min
Yield: 4 people
Ingredients: 1 cup All-purpose flour; 2 count Eggs; 2 tbsp Granulated sugar; 1 cup Fresh milk; 2 tbsp Unsalted butter, melted; 1 tsp Vanilla extract; 1 cup Whipping cream; 2 tbsp Icing sugar; 1 cup Fresh strawberries

StovetopDessert • SnackKid-Friendly • Comfort FoodJapanese

Medium

45min

485kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Soft Japanese-style crepes with a light, thin batter, filled with fresh whipped cream and fresh fruit. A refreshing treat.

The secret to making delicious Japanese Cold Crepes lies in the crepe batter, which must be consistently thin and not too chewy. Every bite offers a soft texture combined with the aroma of real butter and fresh milk. Using high-quality ingredients is the heart of Japanese Cold Crepes, from finely sifted all-purpose flour to fresh eggs and high-fat whipping cream for a rich, stable texture. Why are Japanese Cold Crepes so popular? It's because of the creative flexibility of the fillings. You can add your favorite fresh fruits like sweet and sour strawberries, ripe bananas, or even mango. When balanced with a cream that isn't too sweet and topped with chocolate or caramel sauce, you get the perfect flavor. In this recipe, we focus on making the batter light yet flexible enough to roll into a cone or fold easily without tearing. Resting the batter in the refrigerator is a step you must not skip, as it helps the gluten relax, resulting in a smooth and beautiful crepe. Get ready to enjoy a cafe-level treat at your own home with this Japanese Cold Crepe recipe.

Ingredients

125 g All-purpose flour
2 count Eggs
2 tbsp Granulated sugar
250 ml Fresh milk
2 tbsp Unsalted butter, melted
1 tsp Vanilla extract
250 ml Whipping cream
2 tbsp Icing sugar
150 g Fresh strawberries (about 1 cup)

Instructions

1
Combine eggs and granulated sugar in a mixing bowl. Whisk together until the sugar is dissolved.
2
Add the melted unsalted butter and vanilla extract. Stir well.
3
Sift the all-purpose flour into the bowl, then gradually pour in the fresh milk while whisking. Stir until the mixture is smooth and free of lumps. (It is recommended to strain the batter through a fine mesh sieve for the smoothest texture).
4
Cover with plastic wrap and rest the batter in the refrigerator for at least 30 minutes to let it set.
5
Heat a non-stick skillet over low heat. Lightly grease the pan with a thin layer of oil or butter.
6
Pour a ladle of batter and quickly swirl the pan to coat it with a thin, even layer. Cook until the top is dry and the edges begin to lift (no need to flip). Remove from the heat and let it cool completely.
7
Whisk the whipping cream with the icing sugar using an electric hand mixer until stiff peaks form.
8
Place a cooled crepe on a plate. Spread whipping cream over half of the crepe and top with sliced fresh strawberries.
9
Fold the crepe in half and then roll it into a cone shape, or fold into quarters as desired. Serve while cold.

Chef's Tips

•Resting the batter in the fridge helps remove air bubbles, making the crepes smooth and less likely to tear.
•Use the lowest heat setting when cooking the crepes to prevent them from browning too much. A good Japanese crepe should be a consistent pale yellow.
•You can swap the fruit for bananas or mangoes, and add chocolate sauce as desired.

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