For Hinamatsuri or Hanami, Cherry Blossom Crepes

• 60 grams Cake flour
• 1 dash less than 2 tablespoons Sugar
• 120 ml Milk (or soy milk)
• 1 Egg
• 15 grams Margarine
• 1 to 1 1/2 leaves Salt-cured cherry leaves (minced)
• 1 Small amount of red food colouring
• 1 dash Water
• 1/2 tsp Matcha
• 30 grams Margarine
• 120 grams Canned boiled adzuki beans
• 1 to 1 1/2 leaves Salt-cured cherry leaves (minced)
• 1 Ground white sesame seeds
• 1 Margarine
• 1 Vegetable oil

1. Put the cake flour and sugar into a bowl and mix well.
2. Add milk and egg to the bowl from Step 1 and mix until it's no longer floury.
3. Strain the batter through a fine-mesh strainer or sieve.
4. Melt the margarine in a microwave or over a double broiler and mix into the batter.
5. Let the batter rest for about 30 minutes.
6. Rinse the salt off the salt-cured cherry leaves (if they are very salty, let them soak in water for a while), pat dry with a paper towel, then mince.
7. Take out a bit more than 1 tablespoon of the batter from Step 3 and set aside.
8. Divide the rest into 2 portions.
9. Add a little crepe batter to the matcha and mix to dissolve, then add one portion of batter.
10. Add the minced cherry leaves from Step 4 to the other portion of batter with a tiny bit of red food coloring dissolved in water.
11. Heat a non-stick frying pan over very low heat.
12. Add a little vegetable oil, and wipe out the excess.
13. Pour the batter to make crepes about 9 cm in diameter using slightly less than 1 tablespoon of batter at a time to the frying pan.
14. Cook each side.
15. (Make a total of 8 pink, 8 green, and 1 white crepe - the white one should be a slightly larger than the others.)
16. Cream the margarine and mix it with the boiled adzuki beans and half of the chopped cherry leaves from Step 4.
17. (Reserve about 1 teaspoon of the cherry leaves for Steps 10 and 12.)
18. Layer the sakura (cherry pink) and matcha (green) crepes so that they are overlapping each other.
19. Put about 1/2 tablespoon of the anko-butter (margarine) filling in the center, and fold in half as shown.
20. Cut cherry flower shapes out of the white crepe.
21. Use some of the anko-butter from Step 8 on the back and stick the flowers onto the folded crepes from Step 9 .
22. Spread a little margarine on the flower shapes, and sprinkle on some sesame seeds.
23. (I also recommend sprinkling on some edible gold leaf.)
24. If you put a little bit of the anko-butter from Step 8 between the sakura and matcha crepes, they will stick together and not come apart.
25. These crepes also go well with fruit!
26. Make one with the matcha crepe on the outside, then sandwich a strawberry in the middle to make a pair of hina dolls.

flour, sugar, milk, egg, margarine, salt, amount of red food colouring, water, margarine, adzuki beans, salt, ground white sesame seeds, margarine, vegetable oil

Taken from cookpad.com/us/recipes/158884-for-hinamatsuri-or-hanami-cherry-blossom-crepes (may not work)