Korean Pancakes with Red Bean Paste and Sesame Recipe
These are sweet pancakes inspired by Korean desserts with red bean paste, but prepared in the familiar European-style crepe form. Thin pancakes are filled with a smooth, lightly caramel-like paste and sprinkled with sesame seeds, which adds a pleasant, nutty note. In Korea, sweet red beans appear in many cakes and buns, and here they get a convenient, pan-fried version perfect for an afternoon treat.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- wheat flour - 160 g
- milk - 300 ml
- egg - 2 piece
- oil - 1 tablespoon
- salt - 1 pinch
- red bean paste - 200 g
- sugar - 1 tablespoon
- sesame seeds - 2 tablespoon
- oil - 2 tablespoon
Main Ingredient:
wheat flour
Preparation
- Put the flour, salt, and sugar into a bowl. In a separate bowl, whisk the eggs with the milk and 1 tablespoon of oil.
- Gradually pour the wet ingredients into the flour, whisking constantly until you get a smooth, fairly thin batter without lumps. Set aside for 10–15 minutes so the flour can fully absorb the liquid.
- In the meantime, if the red bean paste is very thick, transfer it to a small bowl and mash it with a spoon; if needed, add 1–2 tablespoons of warm water so it spreads more easily.
- Heat a non-stick pan over medium heat. Lightly grease it with oil using a pastry brush or a folded paper towel.
- Pour in a portion of the batter (about 1 small ladle), tilting the pan to spread it into a thin layer. Fry for about 1–2 minutes, until the edges of the pancake lift slightly and the bottom is light golden.
- Flip the pancake and cook for another 30–60 seconds. Transfer the finished pancake to a plate and cover with a cloth so it doesn’t dry out. Repeat with the remaining batter.
- Spread 1–2 tablespoons of red bean paste in a thin layer over each slightly cooled pancake, leaving about a 1 cm border around the edge.
- Roll the pancakes up or fold them into triangles. Sprinkle the top with sesame seeds toasted in a dry pan (toast for 2–3 minutes over low heat, until fragrant and lightly golden).
- Serve immediately, warm or at room temperature. If you like, cut the rolls into smaller pieces to serve as shareable snacks.
Storage
In fridge:
2 days
Freezing:
Yes
Gotowe naleśniki przechowuj w lodówce, szczelnie przykryte, do 2 dni. Przed podaniem podgrzej krótko na suchej patelni lub w mikrofalówce. Możesz też zamrozić same naleśniki bez nadzienia do 2 miesięcy i nadziewać je po rozmrożeniu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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