Hong Kong Strawberry Pillow Crepe

Ingredients

CREPE

DRY ingredients

• 34 g All-Purpose Flour
• 20 g Cornstarch
• 16 g Powdered Sugar

WET ingredients

• 160 ml Milk (lukewarm)
• 2 Eggs (room temp)
• 1 1/2 tsp Melted Butter

FILLING

Strawberries

WHIPPED CREAM

• 1/2 cup Cream
• 10 g Powdered Sugar

Steps

1. Sift dry ingredients together
2. Add wet ingredients and mix. (Can also add some red or pink food colouring at this point for the pink colour)
3. Pour batter through a sieve to remove lumps
4. Lightly grease a frying pan with butter. Pour some batter into the pan on low heat and swirl pan to get even distribution of the batter. Remove crepe when there is no more wet batter visible. DO NOT flip the crepe on the pan.
5. Remove stems and dry the strawberries.
6. Prepare whipped cream by whipping the cream and powdered sugar together until stiff.
7. Place whipped cream and strawberries onto crepe with the side of the crepe that was touching the pan during cooking on the inside. (The “outside” of the finished pillow should be the side of the crepe that never touched the pan when you were cooking it) Fold the sides in to make rectangle or square shape.