How do you make crispy japanese style crepes?
As opposed to the softer french kind? I've tried many different recipes, and none seem to work.
Posted Nov 7, 2014, 6:51 PM UTC
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Have you tried using cold water instead of milk?
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No I haven't, and now that I think of it milk does make bread quite a bit softer, so I'll be giving this a try.
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Not a chef, but the guy in the video from San Jose uses a crepière, allowing him to spread out the batter himself, so the surface can be hotter than the pan in 'Cooking with Dog'. Temperature should be between 200-230 Celsius (392-446F).
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Like this you mean?
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No, that's more like a chinese burrito wrap
I'm thinking something like this
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It's funny-- being an American, I had no idea Japanese crepes were even a thing (similar to how I had no idea Japanese curry was a thing) until I spent time in Japan. I regrettably never did end up trying Japanese crepes. Next time, I guess.
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Try soaking pickling lime in water for 20-30 minutes. Drain the liquid and discard the solids. I think we use one tablespoon per 2 cups of water, it helps keep the crepe crispy. We use rice flour, so we had issues with crispness
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Try asking r/asianeats .
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If you want some crunch to them, fry them. They work wonderful as a garnish, only problem is getting a basket they will fit in.
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Look for recipes for "leker", which is the Indonesian version of crunchy crepes.
As for the one in the video, those are very popular in here as well (soft crepes are practically nonexistent). I can't find an exact recipe, but leker comes pretty close.
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not sure what you mean by crispy crepes (seems a bit of an oxymoron since i've never had japanese style), but cooking with dog has their version of it. hope that helps.
Ya french crepes are soft, but Japanese crepe stands seem to make them crispy. The cooking with dog recipe comes out soft though unfortunately.