Friday, 14 October 2011

Japanese Style Crepe

Japanese crepe, crepe with sweet filling, pancake day
With fresh whipped cream and Caremalised apple, apricot and Sultanas
Never tried a Japanese style Crepe before? Well you should! It's easy to make, and absolutely yummy! The Japanese style is chewier (the good way), tastier, has lots of varieties, and the way you wrap it means easier to eat too!

I made this for pancake day this year, and was so chuffed with the result I told everyone on Facebook how lovely it was. Then someone said: "... isn't Pancake Day next week? ..." Oops! Anyhow, it was yummy, and unlike normal pancakes, it's still edible after it becomes old, so I'll definitely be making them again.

(Makes approximately 10 large Crepes)


250g Plain Flour
1/2tsp Baking Soda
3 Eggs
1.75cups Whole Milk
0.25 cup Water
1tsp Vanilla Extract

Chantilly Cream:

1 small tub Whipping Cream
1tsp Vanilla Essence
1Tbsp Icing Sugar

- Whip the cream, vanilla essence and icing sugar together until it reaches soft peakes and can hold its shape
- Cover and leave in the fridge until needed


Any raw fruits, sliced and pat dried


Caramelised Fruits:

1/2 Dessert Apple, diced in 1cm cubes
1/2 Canned Apricot, roughly chopped
1tsp Sultanas
1Tbsp Unsalted Butter
1.5Tbsp Sugar
1/2tsp Ground Cinnamon

- Heat butter, fry the sugar, fruits and cinnamon until most liquid has evaporated.
- Set aside and leave to cool

To wrap:

A piece of paper for each crepes
Sticky tape


1. Place flour and baking soda in a big mixing bowl. Use a hand held whisk to whisk in the eggs and vanilla. Then a bit at a time whisk in the milk and water, making sure its well combined each time.

2. Set in the fridge for at least 30 mins

3. Take the biggest frying pan you have (normal crepe size is 10", I made mine as big as a large plate), heat until hot, and wipe some unsalted butter evenly around the whole surface

4. Stir the batter and pour a ladle of it into the pan (adjust the amount to get a thin layer of crepe). Tilt the pan around so that the batter will coat the whole surface thinly and evenly. Once it start to release from the edges, gently loosen the crepe and flip.

5. Once the bottom is cooked as well remove from pan, place on a plate and leave to cool.

6. Repeat step 4 (including the stiring the batter) and 5 until you've done them all. To make sure they are cooled properly use 2-3 plates to hold the cooked crepes, and always use the next plate for the crepes that are just done (so the previous one has more time to cool)

7. Take one cooled crepe and place it on a clean worktop or plate. Use the centre point as guidance, smear a big dollop of cream in the area as shown in the picture (approx 1/8th to 1/4)

8. Place some of your chosen ingredients on half of that cream

9. Fold the crepe into half along and over the filling, then roll it from the filling side to the other side. Make sure you hold it down firmly or it will fall apart later.

10. Hold on to the crepe, take a piece of paper, and place one corner of the paper onto the side of the crepe. Hold onto the crepe and the corner of the paper, and roll the crepe towards the other end, so that its back is facing you. Roll one more time and you'll get a cone shape covering your crepe. Use a sticky tape to tape the paper together.

Your crepe should now look like the one in the top picture.

To eat, simply tear a bit of paper at a time from the top so that the crepe won't fall apart.