Green Tea Crepes

Ingredients

• or GREEN TEA FLOUR CREPES- makes about 20 crepes
• ³/₄ cup White flour
• ³/₄ cup spelt flour (milder flavor than whole wheat flour)
• 6 tablespoons green tea powder**
• 1 cup milk
• 1 cup thick coconut milk*** (Chaukoh preferred)
• 1 large egg
• 4-6 tablespoons ginger syrup*, maple syrup or brown sugar
• 1 teaspoon vanilla
• optional 1 ¹/₂ teaspoons freshly ground cardamom
• ¹/₄ teaspoon kosher salt
• 1-2 tablespoons black sesame seeds**
• clarified butter or canola oil
• 5 cups azuki bean paste** (sweet red bean paste) thinned with some melted butter if too thick to easily spread
• 5 cups whipped cream with a touch of confectioner’s sugar (from 2 1/2 cups heavy cream)
• 2 ¹/₂ chopped pecans

• Cardamom Green Tea Gluten-Free Crepes
• 7 ounces sweet rice flour
• 2 tablespoons rice flour
• 1.75 ounces coconut milk powder (in can or box)
• 3 tablespoons cornstarch
• ¹/₂ teaspoon baking powder
• 2 pinches kosher salt
• 2 ¹/₂ large eggs, lightly beaten
• ¹/₂ cup light brown sugar, tamped down
• ¹/₄ cup water
• 1 cup milk
• ¹/₈ cup canola oil
• ¹/₈ cup melted butter
• ¹/₂ teaspoon vanilla extract
• ¹/₄ cup green tea powder
• 4 drops green food color
• optional 1 ¹/₂ teaspoons freshly ground cardamom

Directions

1. or GREEN TEA FLOUR CREPES- makes about 20 crepes
2. Sift flours. Whisk in green tea powder. Combine milk through salt and whisk into flour til a smooth batter is formed. Add black sesame seeds and optional cardamom .Let rest at least 30 minutes.
3. Heat a small 8″ skillet til hot, wipe with paper towel saturated with clarified butter or canola oil. Pour in 3 T crepe batter, while rotating pan so crepe is thin and round. Let set til edges brown, flip over for a few seconds til brown spots appear.Transfer to plate. Continue til batter is used up. Crepes can be stacked as they come out of the pan, and kept covered with a damp cloth. .(Thin batter with water as needed for making thin crepes.)
4. Assembly: Place the crepe on a plate with the second (spotted) side down. Spread a thin layer of azuki cream over the crepe.and follow with the whipped cream . Sprinkle with pecans and fold up into one quarter. Or spread a thin layer of azuki cream across the crepe and top with a layer of whipped cream and then pecans, and roll up the crepe. You could also make a ‘cake’ of layers of flat crepes and serve, cut into wedges. Serve.
5. *Note: Ginger syrup: Add 2 cups white sugar to 1 cup boiling water, with 1/2 cup thinly sliced unpeeled ginger. Simmer 1/2-1 hour til thickens and has strong ginger flavor. Lasts forever.
6. **Note:Azuki (sweet red bean paste) can be found in Japanese and Chinese markets alike; it is used widely throughout most Asian countries. It is available canned and in plastic bags. Green tea powder , coconut milk and black sesame seeds will be found in the same markets.
7. ***Note: I like coconut milk for its richness and mellow coconut flavor but I find the pancke flavor to be better when I include cow’s milk as well.