Cream-filled dorayaki is the staple omiyage of a certain town in Miyagi Prefecture. I always sent them as gifts, but I wanted to eat it as well.Of course you can make these using a frying pan. Since these use heavy cream be sure to refrigerate them. Dairy-based heavy cream tends to get a little heavy so I recommend organic heavy cream. The amount of water included in the can of adzuki beans will differ depending on the manufacturer. Either use drained or tsubu-an (chunky anko). Recipe by Pekuchin

One of my friends on Cookpad ("weeeek") said that I didn't have a crepe recipe uploaded! That was my motivation for uploading this.Adjust the amount of granulated sugar to taste. (We usually add 25 g.)I usually let the Step 7 batter rest for half a day.Be sure to mix the batter up again just before you cook it. For about 8. Recipe by ko-ko

I had some brown sugar-flavored whipped cream that went well with coffee-flavored bread. When I was chosen as a cooking monitor for a new mirin product, I decided to try using it to whip up an easy and delicious recipe. Recipe by zakkiiM

I really like crepes, so one day I made a huge batch. I tried to replicate the cake sold at a neighborhood pastry shop, but they use normal custard cream inside. As it's been hot lately, I've replaced it with bittersweet cream.Refer to the recipes for the crepes, caramel custard sauce and Swiss roll batter. Recipe by Yukiline

The French " Crepe " word for a very thin pancake.if you want to make sweet , prepare this recipe adding 2 tablespoons sugar to the batter. You can sacked and wrap in a plastic bag or foil in the freezer for 3 months . Just place plastic wrap between crepes to be frozen will make it easier to separate them to thaw. This recipe make 12-13 small crepes

Watch me cook on my YouTube Channel：https://youtu.be/VQ_AJz2WaxQ

I like to marinate dried mangoes overnight in plain yogurt. Parts of the yogurt become cheese-like, which is really delicious!I got the idea for this recipe from this.Please drain the liquid from the yogurt well.I used canned mangoes this time, but you can use any canned or fresh fruit of your choice.I didn't oil the griddle to cook the dorayaki pancakes. If it looks like they will stick, please spread a little oil on the griddle. Recipe by Poron526

I thought about making a cloth-like crepe using pancake mix for my pancake and crepe-loving son, but inspiration struck when I was making it, so I rolled them up and drew on some faces.The faces will fall off if you don't strongly whip the heavy cream.Adding in lots of heavy cream gives these a good shape.When adding in more of milk B to turn it into a crepe batter, you will end up with crepes that are too thick if there is not enough milk, and you won't be able to tuck it in at the bottom. Please try it out after cooking just one piece. Recipe by Hamumaki

I created this recipe after much trial and error for myself and my husband who loves Japanese desserts and loves dorayaki. I love the butter with anko, though!-Make sure to fold the pancake in half while it's still hot.-Stuff in whatever fillings you wish! It doesn't have to be anko and butter. Recipe by Chisora

I attempted so many times to make my favourite crepe.If possible, please make the crepe mixture the day before you cook!You can also use a cream mixed with whipped cream and custard cream. Delicious.You don't have to add alcohol, this is just a suggestion.If you choose not to add alcohol in the cream, please adjust the sugar amount. Recipe by Hamumaki