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Dans la lune

June 30, 2018

Easy Japanese Crepe

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Easy Japanese Crepe

Print this recipe
Persons
15
Prep Time
15 minutes
Cook Time
15 minutes
Wait Time
15 minutes
Total Time
30 minutes
Easy Japanese Crepe

Ingredients

- Ingredient A -

  • 220g all purpose flour (or 220g / T55) - sifted
  • 40 to 50g white sugar
  • dash of salt
  • 2 eggs - beaten
  • 650g milk
  • 16g melted butter
  • 2 tbsp heavy cream

For the filling idea

  • Chocolate, heavy cream, banana, strawberry, just sugar etc...

Instructions

  • 1. In a bowl, add all ingredients A (flour, sugar and salt) and mix with a whisk. Set aside.
  • 2. In an another bowl, add egg and beat, using a whisk. Pour the milk gradually and mix until well combined.
  • 3. Sift the flour mix into milk mixture in a few times, stirring constantly to avoid clumping until smooth. Strain the crepe mixture once or twice.
  • 4. In a small cup add butter and heavy cream and microwave to melt the butter completely. (about 20sec at 600w) Add 2 to 3 tbsp crepe batter into the melted butter and mix. Pour the butter mixture into the crepe batter and mix well. 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.
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