Harajuku Crepes with Strawberries & Cream
Thin, delicate Japanese-style crepes filled with whipped cream and fresh strawberries, topped with condensed milk drizzle and chocolate. A Harajuku street-food favorite that looks impressive but requires only basic pantry ingredients.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Whisk flour, milk, egg, melted butter, and sugar in a bowl until smooth; let rest 15 minutes.
Step 2
Meanwhile, whip heavy cream in a separate bowl until stiff peaks form, 2–3 minutes.
Step 3
Slice strawberries into thin rounds; set aside.
Step 4
Heat an 8-inch nonstick skillet over medium heat; lightly butter the surface.
Step 5
Pour 3 tbsp batter into the center; tilt the pan in a circular motion until batter spreads thin and even.
Step 6
Cook 60–90 seconds until the bottom is light golden; flip and cook 20 seconds more.
Step 7
Slide crepe onto a plate; repeat with remaining batter. You should have 8–10 crepes.
Step 8
Spread 2 tbsp whipped cream on the lower half of each crepe; top with strawberry slices.
Step 9
Fold crepe into quarters; arrange on a plate seam-side down.
Step 10
Drizzle condensed milk and chocolate sauce over the crepe; serve immediately.
Tools you’ll need
- mixing bowl
- whisk
- 8-inch nonstick skillet
- rubber spatula
- chef's knife
- cutting board
- electric mixer or whisk
- measuring cups and spoons
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