Japanese crêpes with kinako and honey Recipe
Thin crêpes sprinkled with roasted soy flour (kinako) and drizzled with honey are a simple dessert that combines a European form with a Japanese flavour. Kinako has a slightly nutty aroma, reminiscent of a mix of sesame and hazelnuts. It’s a great way to try Japanese ingredients without complicated techniques.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 150 g
- milk - 250 ml
- egg - 2 pcs
- salt - 1 g
- oil - 15 ml
- kinako (roasted soy flour) - 20 g
- honey - 40 g
- sugar - 10 g
Main Ingredient:
wheat flour
Preparation
- Put the wheat flour, salt, and sugar into a bowl. In a separate bowl, whisk the eggs with the milk until combined.
- Gradually pour the wet ingredients into the dry ones, whisking constantly until you get a smooth, fairly thin batter with no lumps. Set aside for 10 minutes so the flour can hydrate.
- Heat a crêpe pan over medium heat and lightly brush it with oil using a pastry brush or paper towel.
- Pour a portion of batter onto the pan, tilting it to spread a thin layer. Fry for about 1–2 minutes, until the edges of the crêpe are lightly browned and start to lift from the pan.
- Flip the crêpe and cook for another 30–60 seconds, until lightly golden. Repeat until you use up all the batter, adding a little more oil to the pan if needed.
- Stack the ready crêpes on a plate and cover with a cloth so they don’t dry out.
- Just before serving, sprinkle each crêpe with a teaspoon of kinako, fold into a triangle or roll it up, then drizzle with honey. Serve immediately while still warm.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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Updated:
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