Japanese Crepes

Ingredients

• 2 cups All-Purpose Flour
• 1 tablespoon White Sugar optional
• ¼ teaspoon Salt
• 2 large Eggs
• 2 large Egg Whites
• 2 tablespoons Unsalted Butter melted or vegetable oil of your choice
• 1 tablespoon Vanilla Extract
• 2 ¼ cups Milk

Instructions

1. In a large bowl, sift flour, salt, and sugar. Give a quick whisk to combine evenly.
2. In another bowl, beat eggs and egg white. Set aside.
3. Make a well in the center of the dry ingredients, and add melted butter, beaten eggs, and vanilla extract. Whisk in the milk gradually until a smooth batter forms with no lumps.
4. Heat a lightly buttered crepe pan over medium-high heat.
5. Pour or scoop 1/3 cup to 1/2 cup of the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
6. Cook over medium heat until lightly brown and crispy on the sides – about 1 minute.
7. When sides start to unstick from the pan, slide a long thin spatula under the Japanese crepe, flip and cook for an extra 30 seconds to 1 minute or until light round, brown spots form on the crepe.
8. Remove from the heat, let them cool on a plate, and cover with foil to keep warm while cooking the remaining batter. Grease the pan before you cook a new crepe.
9. Fill with whipped cream and berries or Nutella. See my picture above for tips on how to fill and fold Japanese crepes.