Are crêpes better when they’re turned into cones? (c) I remember Tokyo pastry houses and bakeries surprised me. It seemed like Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and for desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became a common street food in Japan. Crème Brûlée crepe cone is also a Japanese idea. I saw the pictures and I wanted it! Is it possible to make it at home without special equipment (large diameter crepe makers, spreaders, etc.)?
A batch of 24 crepes (see a link to my favorite crepes recipe in Recipe Notes) provides 3-4 days of different breakfasts and lunches for two every week. Make crepes in advance, keep them covered with plastic wrap in a refrigerator, and quickly serve an endless variety of foods! With a pile of crepes and two more simple ingredients like ground meat and BBQ sauce, you can make a quick, attractive, and filling appetizer for unexpected (or expected) friends. Serve it in individual ramekins or a large baking dish — easy to grab bite-size rolls will be gone in no time! Thus the name.
Crepes — a type of very thin pastry — exist in the majority of world cuisines. Nevertheless, when I discovered Italian crespelle, it was a surprise for me. Italian cuisine is associated with pasta and pizza in my mind, so I assumed Italians would rather use flour for those. While going through many crespelle recipes, it became clear that crepes in Italy are mostly used as a quick version of stuffed pasta. When stuffed, rolled, and baked covered with sauce and grated cheese, they relate to cannelloni. When stuffed, folded into triangles (fazzoletti di crespelle or “crepe handkerchiefs”), and baked with a sauce and grated cheese, they are a shortcut for lasagna, aren’t they?
Only twice in my life, I had a chance to eat Poltava nalysnyky (Ukrainian crepes) with homemade tvorog (See Recipe Notes about tvorog). Thin and lacy, crepes were quartered, rolled with cheese, layered with sour cream and honey in a deep buttered dish, and slowly cooked for hours in a residual heat of a wood-fired oven. Every bite was like sweet nothings whispered in my ear! (Many bites later, I asked how this goodness was made and realized it was didko (one of the names for the devil in Ukraine) whispering…) The recipe below is inspired by
didko my memories about eating good food in Poltava region.