Harajuku Crepes with Strawberry & Cream

Step 1

Pour 0.75 cup flour into a medium mixing bowl, then create a small well in the center with your finger.

Step 2

Crack both eggs into the well, then pour in 0.5 cup milk and 2 tablespoons melted butter and 1 tablespoon sugar.

Step 3

Use a whisk to stir the eggs, milk, and butter together until fully mixed, about 20 seconds.

Step 4

Slowly pour in the remaining 0.5 cup milk while continuing to whisk, stirring until the batter is completely smooth with no flour lumps, about 1 minute.

Step 5

Let the batter rest for 10 minutes at room temperature so the flour can fully absorb the liquid.

Step 6

Rinse the strawberries under cold water, then pat them dry with a paper towel and remove the green tops.

Step 7

Slice each strawberry lengthwise from the green top down to the tip into 1/4-inch-thick slices; arrange slices on a small plate.

Step 8

Pour 0.5 cup heavy cream into a medium mixing bowl, then use an electric mixer or hand whisk to beat the cream for 1 to 2 minutes until it forms stiff peaks that hold their shape when you lift the whisk.

Step 9

Place a 10-inch non-stick skillet or crepe pan over medium-high heat and wait 1 minute until the surface shimmers when you tilt the pan.

Step 10

Pour 1/4 cup batter into the center of the hot pan, then immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even circle covering the entire bottom.

Step 11

Cook for 45 to 60 seconds until the bottom surface turns light golden brown, visible at the edges when you lift an edge with a spatula.

Step 12

Slide a thin rubber spatula under the crepe and flip it in one quick motion, then cook the other side for 20 to 30 seconds until it is set but still pale.

Step 13

Transfer the cooked crepe to a clean plate and repeat steps 10 through 12 with the remaining batter to make 3 more crepes, for 4 crepes total.

Step 14

Lay one crepe flat on a serving plate with the more golden side facing down.

Step 15

Spoon 2 tablespoons whipped cream in a thin line across the center of the crepe.

Step 16

Arrange 4 to 5 strawberry slices in a row on top of the whipped cream, overlapping them slightly like shingles.

Step 17

Fold the crepe in half over the filling, then fold it in half again to form a triangle.

Step 18

Drizzle 1.5 tablespoons chocolate sauce in a thin line across the top of the crepe triangle.

Step 19

Repeat steps 14 through 18 with the remaining crepes to make 4 filled, folded, and drizzled crepes total—2 per serving.