The popularity of Japanese Street Crepes in the U.S. is rapidly growing. These sweet treats are a must-have for any foodie. While most people think of strawberry and banana as the classic filling, you can add anything you want. From chestnuts to chocolate, bananas are a popular addition year-round. However, if you’re looking for something different, try adding some ice cream, whipped cream, or even Nutella.
The Japanese Street Crepe is a delicious snack and a popular street food in Tokyo. Unlike French crepes, which are served in hot pans, the Japanese version of the crepe is a simple and quick meal. They are similar to French crepes, but are made with a slightly different set of ingredients. These delicious treats are the perfect balance of sweet and savory. It’s also the perfect food for a special occasion or a special dinner.
Japanese Street Crepes recipes
Japanese Street Crepes
- 1 tablespoon sugar
- In a mixing cup, sift together the flour, sugar, and a touch of salt.
- Combine the egg whites and half of the milk in a mixing bowl.
- Using an electric mixer, beat until all chunks are gone.
- Insert the remaining milk, along with the butter, and proceed again.
- Let cool for 15-30 minutes at ambient temperature.
- Pour a small amount into a preheated non-stick frying pan and quickly tilt the pan to distribute the batter evenly.
- Cook over medium-high heat until golden brown on the underneath.
- Switch the crepe by lifting the ends of the crepe.
- Mostly on the second side, cook for about 30 minutes.
- Fill the crepes in whatever way you like.
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Alternative Preparation Method: Stovetop Crepe Pan
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- A pinch of salt
- Cooking oil or butter for greasing
- Prepare the Crepe Batter:
- In a mixing bowl, whisk together the all-purpose flour, sugar, and a pinch of salt.
- In a separate bowl, beat the eggs and add the milk. Mix well.
- Slowly pour the egg and milk mixture into the dry ingredients while whisking continuously to avoid lumps.
- Add the melted butter and continue to whisk until you have a smooth, runny batter. Allow the batter to rest for about 30 minutes, which helps to achieve the ideal crepe texture.
- Heat the Crepe Pan:
- Place your stovetop crepe pan over medium heat.
- Grease the pan lightly with a small amount of cooking oil or butter. You can use a paper towel to ensure an even coating.
- Cook the Crepes:
- Once the pan is hot, pour a small amount of crepe batter into the center. Quickly lift the pan off the heat and tilt it in all directions to spread the batter thinly across the bottom. You want to achieve a paper-thin layer.
- Return the pan to the heat and cook for about 1-2 minutes until the edges start to lift. Gently flip the crepe using a spatula or your fingers and cook the other side for another 1-2 minutes. You’ll know it’s done when it’s lightly golden brown.
- Add Your Fillings:
- Transfer the cooked crepe to a clean surface or plate.
- Now, it’s time to get creative with your fillings. Add your choice of sweet or savory ingredients like fresh fruits, whipped cream, chocolate, cheese, ham, or vegetables. Fold or roll the crepe as desired.
- Serve and Enjoy:
- Japanese Street Crepes are often served folded into a cone shape, making them easy to hold and eat on the go. Alternatively, you can present them flat on a plate for a neater presentation.
- Sprinkle powdered sugar or drizzle chocolate sauce on sweet crepes, or add a dash of soy sauce and sesame seeds for savory options.
Tips for making Japanese Street Crepes
- Get the Batter Consistency Right: Achieving a thin, delicate crepe starts with the batter. It should be runny, similar to the consistency of heavy cream. If your batter is too thick, the crepes will be more like pancakes.
- Perfect the Swirl Technique: When pouring the batter onto your crepe pan or griddle, quickly lift it off the heat and swirl it to create an even, paper-thin layer. This technique may take some practice but is key to achieving that classic crepe texture.
- Use Medium Heat: Cooking over medium heat ensures even browning without burning the crepes. High heat can lead to uneven cooking and a less desirable texture.
- Keep an Eye on Timing: Crepes cook fast, usually within 1-2 minutes on each side. Watch for the edges to lift slightly, indicating it’s time to flip. Overcooking can make them dry.
- Grease Sparingly: When greasing your pan, use a small amount of oil or butter on a paper towel to avoid excess oil. The first crepe often needs a bit more grease than the rest.
- Fold for Portability: Japanese Street Crepes are known for their folded, cone-like shape. To recreate this, fold your crepe into a quarter cone and wrap it in parchment paper or foil for on-the-go enjoyment.
- Sweet Delights: Fill your crepes with fresh fruits like strawberries, bananas, and kiwis. Top them with whipped cream, a sprinkle of powdered sugar, or a drizzle of chocolate sauce.
- Savory Selections: For a savory twist, add ingredients like ham, cheese, and sautéed vegetables. A dash of soy sauce or a sprinkle of sesame seeds can enhance the flavors.
- Traditional Presentation: Serve your crepes folded into cones or triangles, just like you’d find from street vendors in Japan.
- Garnishes: Elevate your crepes with garnishes like mint leaves, a dusting of cocoa powder, or a scoop of ice cream.
- Beverage Pairing: Pair sweet crepes with hot tea or coffee for a delightful dessert experience. Savory crepes go well with a refreshing iced tea or a light Japanese beer.
Frequently Asked Questions about Japanese Street Crepes
- Can I Make the Crepe Batter in Advance? Yes, you can prepare the crepe batter ahead of time. It’s actually better when it’s allowed to rest for about 30 minutes before using.
- How Do I Store Leftover Crepes? If you have leftover crepes, stack them between sheets of parchment paper or wax paper to prevent sticking. Place them in an airtight container in the refrigerator for up to two days.
- Why Are My Crepes Turning Out Rubber-Like? Rubber-like crepes are often the result of overmixing the batter. To achieve a tender texture, mix the batter just until combined, and don’t overcook the crepes.
- Can I Freeze Crepes? Yes, you can freeze crepes. Place sheets of parchment paper between each crepe, stack them, wrap in plastic wrap, and store in an airtight container. They can be frozen for up to two months.
- What’s the Best Way to Reheat Crepes? To reheat, place a crepe in a warm, non-stick pan for a few seconds on each side or use a microwave for a short burst. Be careful not to overheat, as this can dry them out.
Master the art of making Japanese Street Crepes at home with our easy-to-follow recipe. Perfect for sweet and savory cravings. Share and inspire!