Tales of Vesperia: Crepe

At E3 this year, a definitive remastered edition of Tales of Vesperia was announced for its 10th anniversary. This edition will include all the additions that were added when the game was released on the PS3 in Japan only. My husband and I picked up that version and attempted to make our way through the game in full Japanese. We had a laptop open with several fan translation sites up and really tried to play. We only got as far as Nor Harbor and decided the effort was a bit more than we wanted it to be. When the announcement came out for the remake we were both extremely excited. Tales of Vesperia is one of my favorite games of all time and I cannot wait to dive back into that world and experience its story again.

The Tales of series has included many different foods throughout all the games. One of the more simple meals to make in the game is the crepe. This wonderful meal would restore your party’s mana by 40%. Since I was playing the spellcaster Rita, any meal that would restore mana was high on my list. I can remember many fights where I would deplete all that mana and begin to eat our entire supply of orange gels. Once we started finding cooking recipes, it helped keep our supplies (and money) in a better place. Crepes are a great little eating vessel. You can add any fruit, cream, or sauce and the end result will be delicious. In Tales of Vesperia the required ingredients for a crepe includes a kiwi and a banana so those are the core fruit for this dessert.

Ingredients:

Crepe
1 cup flour
½ tsp cardamom
1 cup milk
½ cup lukewarm water
2 eggs
4 tbsp melted butter
1 tbsp honey
2 tsp vanilla extract

Filling
¼ cup heavy whipping cream
1 tsp cinnamon
½ cup powder sugar
1 tsp vanilla extract
4 oz cream cheese

kiwi, sliced thin
banana, sliced thin
whipped cream

Whisk together the flour and cardamom in a large bowl. Combine the milk, water, eggs, butter, honey and vanilla extract in a small bowl. Whisk the wet ingredients into the flour. If there are lumps, strain the mixture to make it smooth. Put the batter in the refrigerator to rest for at least one hour.

While the batter rests, take some time to make the cream cheese filling. Whip the cream cheese until smooth. Add the vanilla extract, powdered sugar, and cinnamon. Slowly add the heavy whipping cream. Place in the refrigerator until you are ready to use.

Remove the crepe batter from the refrigerator and give it a good mix. Begin heating a frying pan on high. Spray the pan with nonstick spray. Using a ladle, pour ¼-½ cup of batter onto the heated pan. Make sure to spread the batter around the frying pan so that the crepe is nice and thin.

Cook the crepe on one side for 3-5 minutes or until it begins to brown. Carefully flip the crepe and allow it to brown on the other side.

To assemble the crepe, place the cooked crepe on a plate and spread a layer of the cream cheese filling followed by a layer of sliced bananas. Top with kiwi slices.

Fold the crepe closed. Garnish with whipped cream and additional fruit slices.