1/4cupgrapeseed oilor light-flavored oil of your choice
9tablespoonsred been paste
Place the flour in a mixing bowl. In a separate container, beat the large egg with the cold water until thoroughly mixed. Add the egg mixture to the flour and whisk until the batter is smooth.
Heat a well-seasoned crepe pan or non-stick skillet over medium-low heat. Brush the bottom lightly with oil. Add 1/3 of the batter to the pan, tilting it to make sure that the bottom is evenly coated. Cook until golden, and flip the crepe over. Continue cooking on the other side until golden brown and set.
Once the crepe is set, remove from heat, and spread 3 tablespoons of the red bean paste in the middle. Gently fold in the outer edges of the crepe to form a red bean pocket.
Continue cooking and filling all three crepes. Enjoy.
Makes 3 crepes
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