Harajuku Crepes with Whipped Cream & Berries
Paper-thin Japanese crepes filled with fluffy whipped cream, fresh berries, and condensed milk drizzle. Crispy edges and sweet, delicate interior make this a showstopping dessert or brunch main.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 9g
Ingredients
- ¾ cup all-purpose flour
- 1 cup whole milk
- 2 whole eggs
- 2 tbsp butter, melted
- 1 cup heavy cream
- 1.5 cups fresh berries (strawberry, blueberry, or raspberry)
- ¼ cup sweetened condensed milk
Instructions
- 1
Whisk flour, milk, eggs, and melted butter in a bowl until smooth, about 2 minutes.
- 2
Let batter rest 10 minutes while you whip cream with 1 tbsp sugar until stiff peaks form.
- 3
Heat an 8-inch nonstick skillet over medium-high until a drop of water sizzles immediately.
- 4
Pour 1/4 cup batter into the center and tilt the pan in a circular motion until thin and even.
- 5
Cook 60 seconds until the bottom is light golden, then flip and cook the other side 30 seconds.
- 6
Slide onto a plate. Repeat with remaining batter, stacking crepes as you go.
- 7
Spread 2 tbsp whipped cream on each crepe, top with berries, then fold in half or quarters.
- 8
Drizzle generously with condensed milk and serve immediately.
Tools you’ll need
- medium mixing bowl
- whisk
- 8-inch nonstick skillet
- rubber spatula
- electric mixer or whisk
- measuring cups and spoons
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