Harajuku Crepes with Strawberries & Cream

Ingredients

• ¾ cup all-purpose flour
• 1 cup whole milk
• 1 large egg
• 2 tbsp butter, melted
• 1 tbsp sugar
• 1 cup heavy cream
• 1 lb fresh strawberries
• ½ cup sweetened condensed milk
• 3 tbsp chocolate sauce

Instructions

1. 1

   Whisk flour, milk, egg, melted butter, and sugar in a bowl until smooth; let rest 15 minutes.

2. 2

   Meanwhile, whip heavy cream in a separate bowl until stiff peaks form, 2–3 minutes.

3. 3

   Slice strawberries into thin rounds; set aside.

4. 4

   Heat an 8-inch nonstick skillet over medium heat; lightly butter the surface.

5. 5

   Pour 3 tbsp batter into the center; tilt the pan in a circular motion until batter spreads thin and even.

6. 6

   Cook 60–90 seconds until the bottom is light golden; flip and cook 20 seconds more.

7. 7

   Slide crepe onto a plate; repeat with remaining batter. You should have 8–10 crepes.

8. 8

   Spread 2 tbsp whipped cream on the lower half of each crepe; top with strawberry slices.

9. 9

   Fold crepe into quarters; arrange on a plate seam-side down.

10. 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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