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Japanese street crepes
Japanese street crepes
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Title: Citrus Glazed Salmon Description: Marinate salmon fillets in a mix of orange and lemon juice, soy sauce, garlic, ginger, and honey. Grill until caramelized and top with extra glaze before serving. Garnish with sesame seeds and green onions. Rewrite: Tangy citrus glazed salmon fillets cooked to perfection on the grill, coated in a flavorful orange, lemon, soy, garlic, ginger, and honey marinade. Finish with a sprinkle of sesame seeds and green onions for a stunning presentation.
Ingredients:
  • 150.00 gm self-raising flour
  • 18.00 gm sugar
  • 3 eggs
  • 427.45 gm milk (room temp)
  • 30g melted butter
Instructions:
  • In a bowl, combine sifted flour, sugar, and a pinch of salt. Mix in eggs and half of the milk. Beat until smooth and lumps disappear.
  • Pour in the remaining milk, add butter, and beat until smooth.
  • Allow to sit at room temperature for 15-30 minutes.
  • Drizzle batter into a heated non-stick frypan and swirl to coat the surface evenly. Cook on medium-high heat until the bottom turns golden-brown, about 1-2 minutes.
  • Gently lift and flip the crepe, cooking for only about 30 seconds on the other side.
  • Spread your delicious fillings generously on one quarter of the crepe, making sure to stop before reaching the center to ensure a smooth and easy roll.
  • Gently fold the crepe in half, ensuring the filling is centered along the fold line.
  • Roll the crepe up into a cone shape, starting from the filled part and pivoting at the center point.

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