Japanese Crepe Cone with Vanilla Ice Cream

Cook Time 10 minutes (+ refrigeration time)

Servings 4



2 eggs

20g sugar
100g plain flour
15g unsalted butter, melted
1 cup milk

Chocolate Sauce
300g dark chocolate
1 cup cream
1 tbsp icing sugar

1 cup fresh strawberries
Pinch of icing sugar
Shaved dark chocolate
Vanilla ice cream


Place eggs and sugar in a mixing bowl, sift in flour and whisk together. Add melted butter, then milk, whisking constantly to form a smooth batter. Let batter rest in the fridge, covered, for an hour. Use this time to prepare your chocolate sauce and strawberries.

Chocolate Sauce
Place chocolate, cream and icing sugar in a bowl over a double boiler and stir over low heat until
smooth, then remove from heat and set aside.

As the sauce cools, quarter the strawberries. Place in a small bowl and dust with icing sugar. Gently toss the sugar through the strawberries so that they are evenly coated.

Pour a ladleful of batter into a heated nonstick pan. Tilt the pan to distribute the batter until it has spread to make a thin crepe. Cook on a medium heat until the edges curl, then flip over a cook for another 30 secs - 1 minute.

Take one crepe, fold in half and roll into a cone. Slip into cone holder or similar shaped mould. Drizzle in the chocolate sauce, coating the sides of the crepe, then place a scoop of ice cream in the cone. Top with strawberries, shaved chocolate and a dusting of icing sugar.

Repeat the process for remaining batter and toppings.


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