japanese crepe

What's so special about Japanese crepes? Did the Japanese spontaneously invent crepes on their own, creating their own unique product? No, my guess is that, like a lot of western foods there, they just borrowed the idea from France and added their own twist. They've turned it into fast food. Or as Larry David once wrote, "not fast food, Jerry. Good food, quickly."

It's amazing to watch a Japanese crepe maker in action. They're completely efficient and lightning quick.Since French and Japanese crepes are really not much different, we figured it wouldn't be too hard making some at home. We were right! There's no big mystery about making crepes of any kind. People get scared of crepes in the same way they get scared of making souffles or custards, but they're really pretty easy. Even making the "cone" shape turned out to be not too difficult, although you might want some parchment or other kind of strong paper to hold it.


Basic Crepe Batter

Ingredients
* 1 cups all-purpose flour
* 1/2 cup plus 2 tablespoons water
* 1/2 cup milk
* 3 large eggs
* 2 tablespoons unsalted butter, melted and cooled
* 1/2 teaspoon salt


Directions
In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for about an hour. The batter may be made 1 day in advance and kept covered and chilled.

If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8inch diameter nonstick skillet over medium high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

BANANA CHOCOLATE CREPES FILLING
2 bananas, sliced
2 tbsp. butter
Chocolate sauce
Ice cream

Prepare crepes. Cook bananas in 2 tablespoons butter over high heat until soft 2 minutes. Divide filling among 4 crepes and roll up. Serve with chocolate sauce and ice cream.