Harajuku Crepes with Matcha & Strawberry
Delicate Japanese-style crepes with sweet matcha cream and fresh strawberries—street food elegance at home. Takes 45 minutes start to finish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
- 1 cup all-purpose flour
- 1.25 cups whole milk
- 2 large eggs
- 2 tbsp butter, melted
- 1 tbsp sugar
- 1.5 tsp matcha powder
- ½ cup sweetened condensed milk
- 1 lb fresh strawberries
- ¾ cup whipped cream
Instructions
- 1
Whisk flour, milk, eggs, melted butter, and sugar until smooth. Let rest 15 minutes.
- 2
Heat a non-stick skillet (8-inch) over medium-high until it shimmers, ~90 seconds.
- 3
Pour 1/4 cup batter and tilt pan in a circular motion until bottom is covered in a thin layer.
- 4
Cook until the bottom is light golden, ~60 seconds, then flip and cook the other side 30 seconds.
- 5
Transfer to a plate. Repeat with remaining batter, stacking crepes as you go.
- 6
Whisk matcha powder into condensed milk until no lumps remain and color is uniform green.
- 7
Fold matcha mixture into whipped cream until combined; do not overmix.
- 8
Hull and slice strawberries into thin strips.
- 9
Place one crepe flat. Spread 2 tbsp matcha cream on one half, arrange strawberries on top.
- 10
Fold crepe in half, then in half again to form a triangle. Drizzle with any remaining cream.
- 11
Serve immediately. Repeat with remaining crepes.
Tools you’ll need
- 8-inch non-stick skillet
- medium mixing bowl
- whisk
- spatula
- small bowl
- cutting board
- knife
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