| Ingredient | Method |
| Crêpe: 1 B egg, apprv 45g 200g full milk 20g unsalted butter, melted 60g all purpose flour 3g matcha powder 15g caster sugar butter for coating the pan Filling A: Homemade red bean paste Filling B: (whisk til stiff) 200g heavy cream 20g sugar | 1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and place in the refrigerator in an airtight container for at least 12 hours or overnight. 3. Heat the 20cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely (abt 9 pcs). 6. Let it cool down. Assemble: 1. Put the round crepe in a line where they are overlapping. Spread the filling A followed by filling B over it. Fold the edge to make it looks like rectangle shape. 2. Starting from one end start to roll the outside of the circle to the middle, and continue to roll the crepe all the way along the circles carefully. 3.Wrap with cling wrap and chill for 1 hour. 4. Sprinkle the matcha powder on top, cut and served. |
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