Easy Japanese Crepe

Ingredients

- Ingredient A -
• 220g all purpose flour (or 215g / T55 and 5g / gluten powder) - sifted
• 40 to 50g white sugar
• dash of salt
• 2 eggs - beaten
• 610g milk
• 16g melted butter
• 2 tbsp heavy cream (optional)

For the filling idea
• Chocolate, heavy cream, banana, strawberry, just sugar etc...

Instructions

• 1. In a bowl, add all ingredients A (flour, gluten, sugar and salt) and mix with a whisk.
• 2. In an another bowl, add egg and beat slightly, using a whisk. Pour the milk gradually and mix until well combined.
• 3. Pour this egg+milk mixture into the flour mixture from #1 gradually, stirring constantly to avoid clumping until smooth. Strain the crepe mixture once or twice.
• 4. Add melted butter and heavy cream (optional) into the mixture. Mix. Let it sit at least 1 hour at room temperature.
• 5. Heat a crepe pan over medium-high heat until hot. Grease the pan lightly with oil.
• 6. Pour a ladle of batter into the pan, and immediately tilt the pan until the batter covers all its surface.
• 7. Cook the crepe for about 1min until its underside is nicely brown, then use a crepe spatula (or a thin spatula) to flip it over. Cook the other side for just under a minute until nicely brown. Repeat with the remaining batter.
• Serve with your favorite toppings : whipped cream, fresh fruits, jams, nutella, chocolate or simply butter & sugar.

https://atelierlalune.com/2018/06/easy-japanese-crepe/

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