Japanese-Style Crêpe Cone



Preparation info

  • Makes


    • Difficulty


    • Ready in

      1 hr 25

Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 2 eggs
  • 20 g (¾ oz) sugar
  • 100 g ( oz) cake flour or plain (all-purpose) flour
  • 15 g (½ oz) unsalted butter, melted
  • 250 ml (9 fl oz/1 cup) milk
  • sunflower oil

Chantilly Cream

  • 300 ml (10½ fl oz) whipping cream
  • 15 g (½ oz) caster (superfine) sugar


  • 8 strawberries, cut into quarters
  • 8 scoops vanilla ice cream
  • 16 chocolate cigarettes russes (rolled wafer biscuits)
  • 8 tablespoons blueberry jam


Place the eggs and sugar in a stainless-steel mixing bowl. Sift in the flour and combine well with a whisk. Add the melted butter, then the milk, whisking constantly. Let the batter rest for at least 1 hour in the refrigerator. To make the Chantilly cream, whip the cream to soft peaks. Once the cream has thickened, add the sugar and keep whipping until the cream holds firm peaks. Lightly oil the crêpe pan, wiping away any excess with paper towel. Heat the pan and pour in a small ladleful of batter, spreading it out to make a thin crêpe. Once the edge of the crêpe is cooked and the surface starts to dry out (after about 1 minute), turn over the crêpe and cook for about 1 more minute.

Place a spoonful of the whipped cream, 2 strawberries and a scoop of ice cream in a V shape on each crêpe. Fold the crêpe over the filling (so you can still see the ice cream), then roll into a cone. Decorate with 2 cigarettes russes, 1 tablespoon of blueberry jam and 2 more strawberries. Wrap in paper.

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