Interview: Crepes influenced by the Japanese touch
nterviewer: Today, we’re diving into the art of crepes and how they are influenced by Japanese culture. Chef Misuzu, can you share your journey with crepes?
Chef Misuzu: My journey with crepes started when I was helping sushi restaurants. One of the restaurant owners requested a mille crepe(crepe cake) for his wife, giving me the opportunity to create a recipe. That was when I made my first crepe filled with whipped cream. It was a simple idea, but it sparked the inspiration for our crepes, which have become a staple on our menu today.
Interviewer: What are the most popular flavors among your customers?
Chef Misuzu: Our Ichigo Crepe is definitely the fan favorite. It’s sweet, fresh, and indulgent. Interestingly, our savory crepes, like Ham & Cheese and B.L.T., are also quite popular. They provide a delicious contrast to the sweeter options.
Interviewer: How would you say you’ve integrated a Japanese touch into your crepes?
Chef Misuzu: Japanese-style crepes are typically wrapped in paper, making them easy to carry and enjoy on the go. We’ve adopted that method for our crepes as well. Additionally, our whipped cream is soft and light, designed to enhance the textures and flavors of the other ingredients. It’s a subtle touch, but it makes a big difference.
Interviewer: What’s your favorite way to prepare crepes, and how long does it usually take to make one?
Chef Misuzu: I love making crepes fresh to order. If all the ingredients are prepped, it takes about three minutes to make a crepe.
Interviewer: That’s quick! Does preparing the batter take longer?
Chef Misuzu: Yes, making the batter is a bit more time-intensive. Since we prepare it in large batches, it takes about 30 minutes to mix. Then, we let the batter rest overnight to ensure the best flavor and texture.
