Green Tea Crepes filled with Azuki Cream and Pecans

By • April 11, 2012 • 4 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Green Tea is an earthy deep grassy flavor that goes particularly well with azuki cream and balancing the sweetness of it. Black sesame seeds add texture, color and toasty flavor. I have also added coconut milk and cardamom, my favorite spice, to the batter.Azuki (sweet red bean) filling, is very sweet so I like the way the green tea and the whipped cream help balance that sweetness. Finally ground pecans for nuttiness and texture! I have provided two different crepe batters; one gluten-free and the other regular.LE BEC FIN

Makes 15- 20 8" crepes

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
  1. 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.
  2. 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.)
  3. 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.
  4. *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.
  5. **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.
  6. ***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.

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
  1. Sift sweet rice flour through salt. Gradually whisk eggs into brown sugar. Add milk through vanilla. Whisk some milk mixture into green tea powder til smooth. Add rest of milk mixture. Thoroughly combine this with flour mixture. Whisk in food coloring, cardamom and sesame seeds. Set aside batter for at least an hour.Proceed to make crepes and assemble with fillings listed below.(Thin batter with water as needed for making thin crepes.) Crepes can be stacked as they come out of the pan, and kept covered with a damp cloth.
  2. Note: Green Tea powder, Rice flour, Sweet Rice Flour, Coconut Milk Powder, Black Sesame Seeds and Azuki Paste (sweet red bean)can all be found in Chinese markets,and some or all in Japanese markets, though coconut milk powder is a Thai product and is sometimes more difficult to locate.In this recipe, you could substitute dessicated (unsweetened)coconut for the coconut milk powder.
Jump to Comments (4)

Comments (4) Questions (0)

Default-small
Default-small
3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Lovely!

Photo_squirrel

over 2 years ago LE BEC FIN

lord have mercy, gal! too much cardamom?!!( I'm new to 52 so little did i know!)Now PLEEEASE will some of these 52ers open some bakeries??! You just never see anything cardamom in U.S. bakeries. But I want!!

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

Knock my socks off LBF! Matcha and cream are such a great combination! I know you were wondering about a greener green tea, but my friends weren't sure (One thinks it artificial coloring). I think from your picture the one you are using is fine.I'm dying to try them but I'll change the cardamon to cinnamon, just because when I say "its a food52 recipe," and he gives me a basset hound look, "Does it have cardamon in it?" We think over used. Love the ginger syrup, always have on hand so easy to use. Thanks for another great recipe!

Dsc00426

over 2 years ago vvvanessa

I like the look of those!