Crêpe giapponesi

Ingredienti

• 2 cups All-Purpose Flour
• 1 tablespoon White Sugar (optional)
• 1/4 teaspoon Salt
• 2 large Eggs
• 2 large Egg Whites
• 2 tablespoons Unsalted Butter (melted or vegetable oil of your choice)
• 1 tablespoon Vanilla Extract
• 2 1/4 cups Milk

Preparazione

1. 1

   Mix ingredients: In a large bowl, sift flour, salt, and sugar. Give a quick whisk to combine evenly.

2. 2

   In another bowl, beat eggs and egg white. Set aside.

3. 3

   Combine ingredients: Make a well in the center of the dry ingredients, and add melted butter, beaten eggs, and vanilla extract. Whisk in the milk gradually until a smooth batter forms with no lumps.

4. 4

   Prepare pan: Heat a lightly buttered crepe pan over medium-high heat.

5. 5

   Pour batter: Pour or scoop 1/3 cup to 1/2 cup of the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.

6. 6

   Cook each side: Cook over medium heat until lightly brown and crispy on the sides - about 1 minute.

7. 7

   When sides start to unstick from the pan, slide a long thin spatula under the Japanese crepe, flip and cook for an extra 30 seconds to 1 minute or until light round, brown spots form on the crepe.

8. 8

   Remove from the heat, let them cool on a plate, and cover with foil to keep warm while cooking the remaining batter. Grease the pan before you cook a new crepe.

9. 9

   Fill with whipped cream and berries or Nutella. See my picture above for tips on how to fill and fold Japanese crepes.