Bean

Cardamom Thai Tea Crepes filled with Azuki Cream, Coconut and Pecans

April 11, 2012
Author Notes

I love Thai Tea's naturally sweet caramel flavor and its bright orange color. Here it is paired with whipped cream ,coconut or azuki,and pecans. The black sesame seeds add texture, color and nutty flavor. —LE BEC FIN

  • Makes about 10 8" crepes
Ingredients
  • 2 teaspoons thai tea
  • 1/2 cup milk
  • 6 tablespoons spelt flour( milder than whole wheat)
  • 6 tablespoons white flour, AP or pastry
  • 10 tablespoons coconut milk***(Chaukoh preferred)
  • thai tea infused milk from above
  • 2 tablespoons ginger syrup*, maple syrup or light brown sugar
  • 3/4 teaspoon freshly ground cardamom
  • 1/8 teaspoon kosher salt
  • 1-2 tablespoons black sesame seeds**
  • clarified butter or canola oil
  • 2 1/2 cups azuki bean paste** (option- substitute dessicated [unsweetened] coconut)
  • 2 1/2 cups whipped cream with a touch of confectioners sugar (from 1 1/4 cup heavy cream)
  • 1 1/4 cups chopped pecans
In This Recipe
Directions
  1. Heat milk til just comes to a boil. Add thai tea, cover and steep, off the heat, for at least 2 hours. Sieve. (Can be done days ahead.)
  2. Sift flours.Combine coconut milk through salt and whisk into flour til a smooth batter is formed.Add black sesame seeds. Let rest at least 30 minutes.
  3. Heat a small 8" non stick skillet til hot, wipe with paper towel saturated in clarified butter or canola oil. Make a test crepe. Pour in 3 Tablespoons crepe batter, while rotating pan , so crepe is thin and rund. Let edges set til brown, flip and cook a few seconds til brown spots form. Remove and stack on plate, covered with damp towel. Add milk as needed, to thin batter.
  4. Assembly: Place the crepe on a plate with the second (spotted) side down. Spread a thin layer of azuki cream over the crepe, follow with whipped cream, sprinkle with pecans. Fold into quarters or roll up crepe. You could also make a 'cake' of layers of flat crepes with azuki, cream and pecans, cut into wedges to serve.
  5. * Note: Ginger Syrup: Add 2 cups white sugar to 1 cup boiling water with 1/2 cup unpeeled thinly sliced ginger. Simmer 1/2-1 hour til slightly thickened and has strong ginger flavor.Lasts forever.
  6. ** Azuki (sweet bean paste) can be found in Japanese and Chinese markets alike. It is used widely throughout Asia. It is available canned or in plastic bags. Coconut milk , thai tea and black sesame seeds will be found in the same Chinese or markets.
  7. Option: Instead of using azuki cream, spread crepe with layer of whipped cream, sprinkle with 1/4 cup dessicated (unsweetened) coconut, and chopped pecans.
  8. ***I like coconut milk for its richness and mellow coconut flavor but I find the pancake flavor to be better when I include cow's milk as well.

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  • savorthis
    savorthis
  • PistachioDoughnut
    PistachioDoughnut
  • LE BEC FIN
    LE BEC FIN
Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.