Harajuku Crepes with Matcha & Berries

Step 1

Whisk flour and sugar together in a large bowl.

Step 2

Make a well in the center and add eggs. Pour milk around the edges.

Step 3

Whisk until completely smooth with no lumps, ~1 minute. Stir in melted butter.

Step 4

Whisk matcha powder with 2 tbsp warm water until no clumps remain.

Step 5

Divide batter in half. Whisk matcha mixture into one half until uniform green.

Step 6

Heat an 8-inch crepe pan or nonstick skillet over medium-high until a drop of water sizzles.

Step 7

Lightly butter the pan. Pour 3 tbsp plain batter into the center; tilt and swirl to thin coat.

Step 8

Cook 60-90 seconds until the bottom is light golden. Flip and cook 30 seconds more. Transfer to a plate.

Step 9

Repeat with remaining plain batter (should make 6-8 crepes). Butter pan between batches.

Step 10

Cook matcha batter the same way (60-90 seconds per side). You should have 6-8 matcha crepes.

Step 11

Whip heavy cream and 2 tbsp sugar to soft peaks in a chilled bowl.

Step 12

Fold matcha powder into 1/4 cup whipped cream for matcha cream filling.

Step 13

Lay a plain crepe flat. Spread 2 tbsp regular whipped cream down the center.

Step 14

Top with a handful of berries and a drizzle of condensed milk.

Step 15

Roll tightly into a cone or log. Repeat with remaining crepes, alternating fillings.

Step 16

Arrange crepes on a plate, drizzle with remaining condensed milk, garnish with berries. Serve immediately.