Japanese crepes with red bean and cream filling Recipe
These crepes are a bit like dorayaki, but larger and folded like classic European crepes. Inside there is sweet red bean paste and whipped cream, a very popular dessert combination in Japan. It’s a great way to try Japanese flavors in a form familiar from Western home cooking.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- wheat flour - 160 g
- milk - 250 ml
- egg - 2 pcs
- sugar - 2 tbsp
- baking powder - 1 tsp
- salt - 0.25 tsp
- vegetable oil - 1 tbsp
- red bean paste - 200 g
- cream - 200 ml
- powdered sugar - 1 tbsp
- vegetable oil - 1 tbsp
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs with the milk and 1 tablespoon of oil, then pour the wet ingredients into the dry and whisk until you get a smooth, lump-free batter; set aside for 10 minutes to rest.
- In the meantime, whip the cream with the powdered sugar until stiff but still creamy – when you lift the whisk, the cream should form soft peaks that hold their shape.
- The red bean paste should have the consistency of thick jam; if it is very firm, loosen it with a little water or milk, stirring until spreadable.
- Heat a non-stick pan over medium heat and lightly grease it with oil using a pastry brush or paper towel.
- Pour in a portion of batter (about 1 small ladleful) and spread it by tilting the pan to get a thin crepe; cook for 1–2 minutes, until the edges lift slightly and the bottom is golden.
- Flip the crepe and cook for another 30–60 seconds; transfer to a plate and repeat with the remaining batter until it is all used up.
- Cover the finished crepes with a cloth so they don’t dry out.
- Put a strip of red bean paste and next to it a strip of whipped cream on each crepe, leaving the edges free.
- Roll the crepe up or fold it in half like an omelet, pressing gently so the filling spreads out but doesn’t ooze out.
- Serve immediately, optionally dusted with a little powdered sugar.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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