Japanese Crepes (Harajuku Style)

Preheat a 22cm non-stick pan on medium low. While it heats, sift 70 g cake flour into a bowl. Add ½ tbsp sugar and 1 pinch salt and mix.
In a separate bowl, crack 1 egg and add 2 tsp cooking oil (or melted butter) and whisk until combined. Add 160 ml whole milk and ⅛ tsp vanilla essence.
Make a well in the dry ingredients and pour the wet mixture into the center. Whisk until smooth.
Once the pan is hot, pour in 1 tsp cooking oil and wipe it around the pan using kitchen paper. Save the kitchen paper to grease the pan between each crepe.
Pour 60ml (¼ US cup) of the batter into the pan and swirl it around until the bottom of the pan is completely covered. Heat until the batter has set and small bubbles start to appear on the surface.
Flip the crepe over and fry on the other side for 30 seconds. Remove the crepe from the pan and transfer to a plate. Wipe the pan with the oiled kitchen paper and repeat until all of the batter is used.
Pour 250 ml heavy cream into a large bowl and add 2 ½ tbsp powdered sugar and 2 drops vanilla essence. Place it over a bowl of ice and whip until firm peaks form.
Pipe (or spread) the cream around one-half of the edge of the crepe. Fill 1/6 with cream and add sliced strawberries or bananas. Drizzle with chocolate sauce if desired.
Fold the crepe in half, then fold it in thirds until it makes a triangle shape. For a smaller cone shape, use less filling, fold it in half and roll it instead of folding.
Enjoy!