Strawberry Crepe Roll Recipe

September 18, 2013

Hi! We are all familiar with the traditional triangular crepes, but have you seen a roll crepe before? I have not heard of this before until I came across this recipe by Nezomama. I guess I've not been exposed to a lot of food (I seldom get the chance to try new things because I'm always busy satisfying my cravings for familiar food). Anyway, here's my take on the strawberry roll crepe!

STRAWBERRY CREPE ROLL RECIPE
Adapted from Nezomama and Ochikeron

8 slices of crepes

Ingredients
1 packet of strawberries

[For Crepe]
2 eggs *room temperature
100g (3.5oz.) cake flour
2 tbsp. granulated sugar
2 tbsp. melted butter
250ml milk *room temperature
a few drops vanilla extract

[For Filling]
200ml Fresh cream
1 tablespoon granulated sugar
Two chopped strawberries

Directions
[For Crepe]

1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.

2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.

3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.

4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.

5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.

6. Leave them to cool completely.

[For Filling]

1. Combine fresh cream, granulated sugar, and chopped strawberries in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.