Green Tea Crepes Filled With Azuki Cream And Pecans

• 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

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.rn.(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.rnServe.
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.
7. 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.
8. 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.

green tea, white flour, spelt flour, green tea, milk, coconut milk, egg, ginger syrup, vanilla, freshly ground cardamom, kosher salt, black sesame seeds, butter, azuki bean paste, whipped cream, pecans, green tea, sweet rice, rice flour, coconut milk, cornstarch, baking powder, kosher salt, eggs, light brown sugar, water, milk, canola oil, butter, vanilla, green tea powder, color, freshly ground cardamom

Taken from food52.com/recipes/17042-green-tea-crepes-filled-with-azuki-cream-and-pecans (may not work)