I love Japanese crepes. They are great as desserts or even as a meal…yes I love them that much :). With the smooth, soft and a little chewy texture they have, I can’t ask for much more. They are great with any toppings/fillings really. I personally like to have them with fresh fruits and some ice cream. Here is an easy recipe for Japanese crepe. Sweet rice (mochi) flour is an important ingredient in creating the unique, wonderful texture.
- 1/2 cup Mochiko Sweet Rice (glutinous rice) flour
- 1/3 cup all-purpose flour
- 1 teaspoon sugar
- a pinch of salt
- 1 1/2 cups of milk
- 2 eggs
- 1/2 teaspoon vanilla extract
Crepe batter: Sift the dry ingredients together. Mix the eggs, milk and vanilla extract and beat in the dry ingredients until you have a smooth mixture. Let sit in the fridge for about 30 minutes.
Cooking: heat the pan over low heat and coat lightly with butter. Add batter and roll the pan to spread the batter evenly. After about 45 seconds or until the crepe is loose from the bottom of the pan, flip and let cook for another 15 seconds. Transfer to a plate. Fold in half. You can add fillings at this point if you want to. Then fold in thirds or roll the crepe. Serve while still warm :)