Japanese Crepes and Shibuya

Ingredients

Crepes

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1/4 teaspoon salt
• 1 1/4 cups (296 milliliters) milk
• 3 large eggs
• 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
• 1 teaspoon vanilla extract

Filling

• 2 cups (473 milliliters) heavy cream
• 2 tablespoons (15 grams) powdered sugar
• Fresh fruit
• Ice cream
• Chocolate, fruit, or caramel sauce

Instructions

To make the crepes

1. In a large bowl, whisk together the flour, sugar, and salt.
2. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. Slowly whisk into the flour mixture until smooth and no lumps remain.
4. Cover the bowl and set aside for 30 minutes.
5. Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
6. Add about 1/3 cup (80 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer. Cook until the top is nearly set, about 1 minute.
7. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
8. Allow the crepes to cool to room temperature.

To Fill

1. In a large bowl, beat together the cream and 2 tablespoons (15 grams) powdered sugar just until stiff peaks form.
2. Transfer the whipped cream to a large piping bag with a star tip.
3. Pipe the whipped cream over a ‘V’ shaped 1/8 to 1/4 section of the cooled crepe.
4. Top as desired with fresh fruit slices, a small scoop of ice cream, and/or chocolate/fruit/caramel sauce.
5. Roll up and serve immediately, repeating with remaining crepes.