Funayaki (Thin Wheat Crepes with Brown Sugar)

Name: Funayaki (Thin Wheat Crepes with Brown Sugar)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: wheat flour 120 g; beaten egg 0.5 piece; water 125 ml; salt 1 g; cooking oil 1 tbsp; finely crushed brown sugar 10 g

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Only a small amount of brown sugar is rolled into each thin wheat crepe, so the toasted wrapper comes through before the sweetness.

Scattered widely, the sugar melts and leaks out the sides, which is why it goes down in one thin line. Eat them while they are still warm.

Ingredients

servings

IngredientAmount

beaten egg½ piece

finely crushed brown sugar

Amazon.comSearch

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Sift 120g wheat flour once to remove lumps.

Crush all 10g brown sugar finely if it is in hard chunks and divide it into four equal portions.
2

Whisk 0.5 beaten egg with 125ml water and 1g salt until the salt dissolves.

Add the sifted flour and whisk only until no dry flour remains, making a pourable batter.
3

Preheat a 20cm skillet over medium-low heat for 2 minutes and brush it thinly with 1 tsp of the 1 tbsp oil.

Pour in one quarter of the batter and rotate the pan to form a thin round about 16cm wide.
4

When the wet surface disappears and the edge lifts, flip the crepe.

Cook the second side for 1 to 2 minutes, until both sides are pale golden and the egg batter reaches at least 72°C at the center.
5

Place the crepe on a board and arrange one quarter of the brown sugar in a narrow line about one third of the way from the near edge. While hot, roll from the near side without squeezing and rest seam-side down.
6

Cook the remaining batter into three more crepes, brushing on the remaining oil very thinly whenever the pan looks dry.

Divide the sugar, roll each one, rest for 2 minutes so it softens, and serve warm.