1/4cupgrapeseed oil or light-flavored oil of your choice
9tablespoonsred bean paste
Instructions
Make paste:
Wash the azuki beans and place in a large pot filled with about 4-5 cups of. Bring to a boil over high heat. Reduce the heat to low, cover the pot, and cook the azuki beans until soft, about 1 to 1 ½ hours. There will still be a considerable amount of liquid at this point.
Place a sieve over a bowl. Pour the beans and liquid into the strainer. Using a wooden spoon, spatula, or the palm of your hands, mash the beans through the sieve so that the bean skins stay in the sieve.
Pour the mashed beans and simmering liquid into a cheesecloth, cotton bag, or cotton towel and squeeze out all the water.
Put the unsweetened bean paste in a saucepan, add the sugar, and cook over low heat, stirring gently until the azuki bean paste is heated through and glossy. Season with a pinch of salt and mix well. The paste should have the consistency of mashed potatoes.
makes about 2 cups (more than you will need for the 3 crepes)
Make Crepes:
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.
Notes
makes about 2 cups (more than you will need for the 3 crepes)Crepe recipe makes 3 crepes