Jiri-yaki (Brown Sugar Wheat Crepes)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
With no egg or leavening, the batter bakes into a thin, plain wheat crepe, and all the sweetness comes from the brown sugar rolled up inside.
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Rolling begins just as the sugar starts melting on the pan, leaving a sticky ribbon of brown sugar through the center of each piece.
Ingredients
Instructions
- 1
Mix 150g flour and 1/2 teaspoon salt.
Whisk in half the 340ml water until smooth, then add the rest gradually to make a batter slightly thicker than milk.
- 2
Pass the batter through a fine sieve, cover, and rest at room temperature for 15 minutes.
Crush 80g brown sugar to pieces no larger than 3mm and divide into eight portions.
- 3
Heat a 20cm pan over medium-low for 2 minutes and wipe on 1/4 teaspoon oil.
Pour about 60ml batter, swirl into a thin round, and cook for 2 minutes until the wet sheen disappears.
- 4
Scatter one sugar portion over the front third and wait 30 seconds until its edges melt.
Roll firmly with a spatula, cook seam-side down for 30 seconds, cool for 3 minutes, and cut to 4cm. Repeat for eight rolls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「次代に残したい大分の郷土料理」 · Checked: 2026-08-11
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