Japanese Crepes

This is the first attempt to make Japanese street style crepes without the proper equipment.

Ingredients make 15 crepes

1 egg (50g)

250 g milk

30 g caster sugar

100 g plain flour

20 g melted butter

¼ tsp salt

Method

Place egg, milk, sugar, salt and butter in a bowl and beat lightly with a whisk. Pour in the flour and combine. Allow the mixture to rest for 20 minutes. Heat a nonstick 18 cm round frying pan over medium heat. Lightly grease with melted butter or spray oil. Pour batter into the pan and swirl it around, as a result the bottom should be evenly coated. Cook the crepe for approx. 1 minute on one side until golden. Flip the pancake over and cook the other side for approx. 30 seconds. Slide the pancake out of the pan and pile on a plate. Continue until all the batter is used. Cover the crepes and place in the fridge or for use within an hour keep warm in a 100ºC oven.

Note: Omit the sugar for savory crepes.