What is Japanese crepe?

generally there are few differences between Japanese crepe and traditional French variety. Both start with a warm, flexible, very thin circle of fried dough. The French usually dress these fine pancakes with gourmet ingredients, while the Japanese took them to the level of versatile and generally tasty street food. Japanese pancakes can be filled with sweet or spicy ingredients, many of which are raw. They are almost always folded in the shape of a cone and are served fresh in parchment paper.

Green ice cream with tea flavor, strawberries, whipped cream, apples, chocolate sauce and cottage cheese are traditional Japanese crepe fillings. These types of pancakes are made of dough, which is generally sweeter and more decadent than French pancakes, but still serves in a simpler way. While the French usually carefully prepare their crepe fillings with complex cooking techniques and serve them in aesthetically pleasing presentations, Japanese crepe is less fancy. Usually about 12 inchThe (about 24 cm) in diameter, many Japanese crepe fillings are either pre-wrapped-like chocolate sauce purchased in shop-or simply chopped or cut for easy handling.

Japanese stalls on crepe often offer more than five dozen combinations of filling, most of them sweet. Some salty options include fried duck, cheese, boiled pork and spicy chicken. There may also be rice and sauces such as soy or duck sauce. Customers can also order tailor -made pancakes with any combination of fillings they like. Japanese pancakes are usually so large that they can usually hold up to six different ingredients without tearing.

Those interested in making Japanese pancakes at home should note that large, flat DNA or non -stick pan usually works best. This ensures that the pancakes will be the right size and thickness. Traditional JapaneseRecipes also used or no butter and fillings are often unavailable. Some chefs may want to give this tradition slightly in favor of the spices of some roasted apples and pears cinnamon or cooking spicy rice in chicken broth instead of water.

Many Japanese crepe recipes begin with about 2 parts of flour, a teaspoon of baking powder, a pinch of salt and a single egg. The large crepe pan is thoroughly covered with vegetable oil and heated until the oil shatters. The crepe dough is poured into the hot pan. The chef usually turns the pelvis gently and evenly distributes the dough over the bottom of the pan. Once the cook is covered, the crepe turns through the pliers to cook the other side briefly, then pulling the crepe out of the pan and to the work surface.

Fresh, hot Japanese crepe is layered by filling ingredients, which usually form the shape of a wedge that occupies about one eighth of the entire circular crepe. The chef then folds the crepe in half, with one edge of the wedge -legging, lies on the inside of the fold. KucHaře rolls the crepe to the cone from right to left. The final result should look like a large, old -fashioned ice cream cone.