Japanese crepes with cream cheese and strawberries Recipe
In Japan, crepes are often served as “pancake rolls” – thin pancakes rolled up with whipped cream and fruit, sold in cafés and dessert stands. This version with cream cheese and strawberries is a bit like a cross between a crepe and a no-bake cheesecake. It’s perfect as a weekend breakfast or a dessert after lunch.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- wheat flour - 150 g
- milk - 250 ml
- egg - 2 pcs
- sugar - 2 tbsp
- vegetable oil - 2 tbsp
- cream cheese - 200 g
- 30% whipping cream - 100 ml
- powdered sugar - 2 tbsp
- fresh strawberries - 200 g
- vanilla - 0.5 tsp
- salt - 1 pinch
Main Ingredient:
wheat flour
Preparation
- Put the flour, sugar and a pinch of salt into a bowl. Add the eggs and half of the milk, then whisk until smooth and free of lumps.
- Pour in the remaining milk and 1 tablespoon of oil, and mix again. The batter should be quite runny, like for thin crepes. Set aside for 10 minutes so the flour can hydrate.
- Heat a small or medium pan with a little oil, spreading it into a thin layer with a paper towel. Pour in a small amount of batter and tilt the pan to cover the bottom with a thin layer.
- Fry the crepe for about 1–2 minutes, until the edges start to lift and the bottom is light golden. Flip to the other side and cook for another 30–60 seconds. Transfer to a plate and cover with a cloth so they don’t dry out.
- Repeat until you use up all the batter. You should get about 8 thin crepes.
- Wash the strawberries, remove the stems and slice or cut into small pieces. If using frozen strawberries, drain them well.
- In a separate bowl, whip the chilled cream into a fluffy, but not very stiff, foam.
- In another bowl, add the cream cheese, powdered sugar and vanilla, and mix until smooth. Gently fold in the whipped cream to make a light cream.
- Place a strip of the cream cheese filling down the center of each crepe, sprinkle with pieces of strawberries, then roll up or fold into an envelope.
- You can cut the finished crepes in half on the diagonal so they look nice on the plate. Serve right away or after a short chill in the fridge.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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