How To Make a Japanese Street Crepes.

How To Make a Japanese Street Crepes.

Crepes are a big hit with young people in Japan. The paper-thin crepes are made fresh and rolled into a cone shape so they can be eaten on the go. Fillings include anything from strawberries and creme caramel, to tuna and lettuce. This is my version, made on a regular frypan at home. See below for step-by-step photographs of how to make these, as well as pictures of crepe menu boards, to give you ideas for fillings.

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 15 Crepes

Directions:
Sift flour, sugar, pinch salt into a bowl (preferrably a jug-bowl)
Beat in eggs and half the milk. Beat until all lumps are gone.
Add the rest of the milk, add butter and beat again.
Stand at room temperature 15-30min (depending on your patience)
Pour a little into a pre-heated, non-stick frypan and immediately tip the frypan to let the batter spread all over the frypan (can use a regular frypan, greased with a tiny bit of butter) (another option is to spread the batter with a crepe tool or okonomiyaki spatula) Cook over med-high heat until underside is golden-brown. (about 1-2 min)
Lift the edges of the crepe and flip the crepe (I find this easiest to do with my fingers, as the crepe is so thin) Cook just 30 sec or so on the second side.
Fill the Crepes however you like.

Nutrition Facts:
Serving Size 11g
Recipe makes 15 servings
Calories 30
Calories from Fat 22 73%
Total Fat 2.5g 3%
Saturated Fat 1.3g 5%
Trans Fat 0.0g
Cholesterol 42mg 14%
Sodium 24mg 1%
Potassium 12mg 0%
Total Carbs 0.91g 0%
Dietary Fiber 0.0g 0%
Sugars 0.91g 1%
Protein 1.12g 2%