【大阪】これは流行る…大阪の“主婦クレープ”にリピーターが止まらない理由とは？ 第95話｜堺市「KEHARE CREPE」

【大阪】これは流行る…大阪の“主婦クレープ”にリピーターが止まらない理由とは？ 第95話｜堺市「KEHARE CREPE」

A crepe shop “Kehare Crepe” run by a mom who loves cooking Pineapple Chocolate Whipped Cream 🍍 Chef Yamane）This is buntan.
It’s “Tosa Buntan” from Kochi 🍊 I’ve always loved fruits. When I look at them, I want to eat them myself.
They look so delicious. We’ll be following a female crepe shop owner
loved by the locals in Osaka. 5 minutes on foot from Nakamozu Station, Sakai City, Osaka
“KEHARE CREPE” Early in the morning,
the owner arranges the storefront. Chef Yamane）Okay, I’ll whip the cream now. I use two types of fresh cream. Lemon juice Brown sugar It’s brown sugar. Sugar made from sugarcane. As for sugar— I never really used white sugar in daily life,
so… (I always use) this one.
I stick to brown sugar. This is definitely the taste I like the most. (For whipped cream) I make it light and easy to eat
until the very end. I’ve never really liked
cream that’s too sweet. That’s why I make the whipped cream lighter. Director）I was curious—
what is this? Chef Yamane）This is buntan.
It’s “Tosa Buntan” from Kochi. It’s available until around February or March. (The season) is short, but it’s definitely delicious. Director）Do you buy fruit by season? Yes, that’s right. That way I don’t get bored. And customers can enjoy it too,
I think. The other day I used
La France pears, and I also ordered persimmons. I’ve always loved fruits. When I look at them, I want to eat them myself.
They look so delicious. Crepes filled with seasonal fruits in abundance
are one of the charms of “KEHARE CREPE”. There’s a farmer who grows
without pesticides. Last year’s (fruit)
was amazingly good. (The fig farmer)
was originally a friend of my husband’s. The fig farmer was growing figs
in the mountains. So I asked farmer,
and started sourcing from farmer. Safe and secure crepes made with pesticide-free fruits
are loved by customers of all ages. The homemade whipped cream
is ready. Chef Yamane）Doesn’t it already look delicious?
I’m so happy—it’s tasty♪ It’s divided into piping bags
and stored in the refrigerator. Chef Yamane）Next, I’ll make custard. Brown sugar Egg yolks “Milk” and “brown sugar”
are heated in a pot. Flour Mix the warmed milk
into the egg yolks. Strain it
and heat it again. Director）Is the custard also less sweet? Chef Yamane）Yes, that’s right. It’s not overly sweet—
just mildly sweet. Easy to eat until the very end. Brown sugar Salt Fresh cream Milk Director）Do you also have a preference for flour?
Chef Yamane）Yes, I do. As for flour— if you use it from a different source, the way it bakes turns out completely different. Sometimes it becomes oily, for example. I first realized this through crepes. That flour makes such a difference. A batter that’s both “crispy” and “chewy”
is Chef Yamane’s specialty. She carefully strains the batter. You can’t really use it right after making it. The batter hasn’t settled yet. So usually, the batter made today
is used the next day. The texture when eaten— the feel of the batter is different. Now the batter is ready♪ Shall we make a savory crepe?
Something savory. Today’s savory crepe is— Teriyaki Egg Chicken Curry with Cilantro. You can have cilantro or not—your choice. I’ve always liked cilantro. But depending on the season,
sometimes it’s available and sometimes not. This time it happened to be in stock, so I’m using cilantro again after a while. Chicken thigh meat Rock salt Water Mirin (sweet rice wine) Soy sauce Curry powder This is a picture book
my child used to read. I replace the picture books
from time to time when they’re no longer read. Sometimes there’s a bit of waiting time, so during that time,
customers can read them. There are many customers with children. Preschoolers, for example. And sometimes even elementary school kids
come by themselves. We have a “Kids’ Crepe”
just for elementary school kids. It’s half the usual size
and offered to them. Rather than sharing with their mom— kids are happy to have
one crepe of their own. And moms can eat what they like too. You can see the thoughtfulness of Chef Yamane,
who is also a mother of two. The curry-flavored chicken
is ready. After finishing all the prep,
she carefully cleans the kitchen. At 11 a.m.,
today’s business begins. Right away,
a crepe was made for us 🍓 Chewy crepe batter Strawberries Homemade whipped cream Homemade sweet red bean paste Kinako (soybean flour) Condensed milk Gyūhi (soft rice cake) Homemade sweet red bean paste Strawberries “Strawberry Daifuku Crepe”
Thank you for waiting. Next,
she makes a seasonal limited crepe. (She) times the cooking. Depending on the griddle’s condition,
the time varies a bit. Even with the same batter,
the difference between chewy and crispy
comes only from cooking time. Cooking it longer
makes the batter crispy. For crispy batter,
she lets it cool by exposing it to air. Homemade custard Homemade whipped cream Buntan Almonds Homemade butter cookies Honey Homemade whipped cream Homemade custard Homemade butter cookies Almonds Buntan Generously topped with “Buntan”
from Kochi. Honey Mint The first customers have arrived. Yotsuba butter Brown sugar Vanilla ice cream Caramel sauce Customer）
(I ordered) Cinnamon Sugar Butter. This is my favorite. The ice cream and the crispy crust go really well together. It’s delicious♪ Next, I’ll make it with chewy batter. Chewy crepe batter Homemade whipped cream Homemade chocolate custard Bananas Extra whipped cream between the layers Homemade chocolate custard Smoothed flat with a knife Bananas Brown sugar Torched with a burner
to caramelize More brown sugar added Caramelized again Roasting marshmallows This is Banana Brûlée with chocolate custard. “Crispy” crepe batter Homemade whipped cream Strawberries Bananas Delicious. Making a half-sized crepe for kids. Homemade whipped cream Bananas Chocolate sauce A family of customers
has arrived. Pineapple Chocolate Whipped Cream Delicious. Using the curry-flavored chicken prepared this morning,
she makes a savory crepe. Scrambled eggs Chicken thigh (curry-flavored) Fried onions As peak time approaches,
a part-time staff member arrives. Yotsuba butter Cooling the batter Homemade sweet red bean paste Vanilla ice cream with extra homemade red bean paste Making a side menu item:
French fries Rock salt A customer bites into
a crispy crepe. This was the first time I tried crispy batter, and it’s completely different. It feels like a once-a-week treat. During peak time,
the shop is full of people craving crepes. Oreo cookies
are broken into bite-sized pieces. Butter Chocolate sprinkles Topped generously with
“Chocolate Mint Ice Cream” 🍫🌱 Oreo cookies Chef Yamane）
This is the “Choco-Mint Lovers’ Ice Cream Crepe.” Cheese Roasted sweet potato Pepper (Roasted sweet potato is) seasonal only, but if I see delicious-looking roasted sweet potatoes,
I can’t help but buy them. When I see something tasty, I think,
“What would go well with this?” That’s how I come up with
new crepes. Butter Roasted Sweet Potato Mozzarella with Honey Butter Director）How many kinds of fruit
are in your acai bowl? Yamane-san）How many fruits are there…? Bananas Kiwi Pineapple Orange Today it’s hassaku. Citrus fruit. And apple. Strawberries. And blueberries. So I guess that makes seven kinds of fruit. It changes a little depending on the season, but usually about that many are included. Sometimes instead of strawberries,
I’ll use another fruit, like figs, for example. So it’s not just an acai bowl— it’s an “Acai Greek Yogurt Bowl.” I add Greek yogurt to it. The superfood “Acai” is rich in nutrients
and is gaining attention for beauty and health. Honey Adding the fruits Thank you for waiting. Here’s the “Acai Greek Yogurt Bowl.” Topped with granola
and ready to eat. Since opening,
it’s been about three years now. This February marks the third year. We have a lot of repeat customers. Hearing them say “delicious”
really makes me happy. I’m truly grateful. Most customers are local. From elderly grandpas
to children— Some have been coming since they were babies
in strollers. And when they’re old enough to eat,
they have their first crepe here. After running the shop for three years,
I’ve started to see that happen recently, and it makes me so happy. Maybe it’s because I have kids myself, but I think having a crepe shop
where kids can come too is the best thing. I’ve always loved cooking. I’ve only ever worked
in food service. I just really love cooking. I also cook at home. Recently, since
my daughter is now in 3rd grade, we make birthday cakes
together. (Lately my older daughter says)
“I want to be a pastry chef.” Do your best♪ Sometimes on her days off,
she comes here to eat crepes. She likes “Sugar Butter” crepes,
my child does. And of course,
she loves fruits too. I admire a chef I like,
Mr. Yoshiharu Doi. I read Mr. Doi’s books. There’s a story of “Ke-Hare”—
“Ke” days and “Hare” days. “Hare” days mean weddings
and ceremonial occasions. And “Ke” means ordinary daily life. I named the shop hoping people could
enjoy crepes in their everyday life. I really like the word “Kehare.” From now on, with each season,
I’ll use buntan again next year. But every year there are
different varieties. So I hope everyone can enjoy
different tastes each year. Please come and eat. Come and enjoy
delicious seasonal crepes. We’ll be waiting for you.

【KEHARE CREPE】
今回は、大阪の隠れた人気クレープ店「KEHARE CREPE（ケハレクレープ）」に密着🎥
２児の母である店主が営むこのお店の名物は、
旬のフルーツをふんだんに使った季節限定クレープ🍎🍐🍊
農家さんから直接取り寄せた無農薬フルーツを贅沢に使ったクレープは、ここでしか味わえない特別な一品です！✨

📮ご感想をお寄せいただけると嬉しいです
https://forms.gle/1AuDagF8XrrEDA9e9

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パンものがたりは世界をつなぐ。©パンものがたり
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私たちが取材したお店が下記のURLから確認できます。　
https://goo.gl/maps/D35kXS1RsHzvJihW6

【店舗情報】
店名： KEHARE CREPE
住所： 大阪府堺市北区中百舌鳥町６丁９９８−３
地図： https://maps.app.goo.gl/7dNGJ1QmsTLaUqUF8?g_st=com.google.maps.preview.copy
Instagram：https://www.instagram.com/kehare_crepe/related_profiles/

【チャプター】
0:00 ダイジェスト
0:31 本編
1:05 手作りホイップ作り
2:27 フルーツへのこだわり
4:33 手作りカスタード作り
5:58 クレープ生地仕込み
7:58 おかずクレープ仕込み
8:54 ２人の子どもを育てる山根シェフ
10:44 オープン
13:49 文旦クレープ（季節限定）
18:23 ショコラカスタードバナナブリュレ
22:15 キッズクレープ作り
23:33 てりたまチキンカレーパクチー（おかずクレープ）
27:25 チョコミン党のアイスクレープ
29:58 焼き芋モッツァレラクレープ
31:39 アサイーグリークヨーグルトボウル
33:55 店主インタビュー

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【著作】
株式会社FOOD MEDIA JAPAN
パンもの撮影：原口英二、西本絵未
パンもの編集：原口英二、榮阪初音

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