Harajuku Strawberry Crepes

Ingredients

• 1 cup all-purpose flour
• 2 whole eggs
• 1.25 cups whole milk
• 3 tbsp butter, melted
• 1 lb fresh strawberries, hulled and sliced
• ½ cup heavy whipping cream
• ½ cup combined sweetened condensed milk + chocolate sauce (for topping)

Instructions

1. 1

   Whisk flour, eggs, and milk in a bowl until smooth. Stir in melted butter.

2. 2

   Let batter rest 10 minutes at room temperature for tender crepes.

3. 3

   Heat a 9-inch non-stick skillet over medium until a water droplet sizzles.

4. 4

   Pour 1/4 cup batter into skillet, tilting to spread evenly. Cook until bottom is light tan, ~60 seconds.

5. 5

   Flip crepe. Cook the other side until edges curl slightly, ~30 seconds. Slide onto a plate.

6. 6

   Repeat with remaining batter, stacking finished crepes on the plate.

7. 7

   Whip cream with 1 tbsp sugar until soft peaks form, ~2 minutes.

8. 8

   Lay a crepe flat. Spread 2 tbsp whipped cream down the center.

9. 9

   Top cream with a handful of strawberry slices. Fold crepe in half.

10. 10

    Drizzle with condensed milk and chocolate sauce. Serve immediately.

Tools you’ll need

• 9-inch non-stick skillet
• large mixing bowl
• whisk
• rubber spatula
• electric mixer or whisk
• serving plate

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