Harajuku Crepes with Matcha Cream & Fresh Fruit

Step 1

Whisk together flour, milk, egg, melted butter, sugar, and salt until smooth. Let rest 15 minutes.

Step 2

Strain batter through a fine mesh sieve to remove lumps. The batter should coat the back of a spoon.

Step 3

Heat an 8-inch nonstick crepe pan over medium-high heat and lightly butter it. Test with a water drop—it should sizzle immediately.

Step 4

Pour 3 tbsp batter into the center and immediately tilt the pan in a circular motion to coat the entire surface evenly.

Step 5

Cook 60-90 seconds until the bottom is light golden, then flip carefully with a thin spatula and cook the other side for 20 seconds.

Step 6

Transfer to a plate. Repeat with remaining batter, stacking crepes as you finish. Makes 8-10 crepes.

Step 7

Sift matcha powder with powdered sugar into a large bowl to remove lumps. This prevents grittiness in the cream.

Step 8

Add heavy cream and vanilla extract. Whip with an electric mixer until stiff peaks form, ~2 minutes.

Step 9

Lay a crepe on a plate. Spread 1.5 tbsp red bean paste across the center, leaving a 1-inch border.

Step 10

Top with 2 tbsp matcha cream, a handful of fresh strawberry slices, and a few raspberries.

Step 11

Fold the crepe in half, then in half again to form a triangle. Dust lightly with extra matcha powder.

Step 12

Serve immediately. Repeat with remaining crepes.