For Hinamatsuri or Hanami, Cherry Blossom Crêpes.
You can have For Hinamatsuri or Hanami, Cherry Blossom Crêpes using 15 ingredients and 13 steps. Here is how you cook that.
Ingredients of For Hinamatsuri or Hanami, Cherry Blossom Crêpes
- Prepare 60 grams of Cake flour.
- Prepare 1 dash of less than 2 tablespoons Sugar.
- Prepare 120 ml of Milk (or soy milk).
- Prepare 1 of Egg.
- It’s 15 grams of Margarine.
- You need 1 of to 1 1/2 leaves Salt-cured cherry leaves (minced).
- It’s 1 of ● Small amount of red food colouring.
- You need 1 dash of ● Water.
- You need 1/2 tsp of Matcha.
- It’s 30 grams of Margarine.
- You need 120 grams of Canned boiled adzuki beans.
- You need 1 of to 1 1/2 leaves Salt-cured cherry leaves (minced).
- Prepare 1 of Ground white sesame seeds.
- Prepare 1 of Margarine.
- Prepare 1 of Vegetable oil.
For Hinamatsuri or Hanami, Cherry Blossom Crêpes instructions
- Put the cake flour and sugar into a bowl and mix well..
- Add milk and egg to the bowl from Step 1 and mix until it's no longer floury. Strain the batter through a fine-mesh strainer or sieve..
- Melt the margarine in a microwave or over a double broiler and mix into the batter. Let the batter rest for about 30 minutes..
- 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..
- Take out a bit more than 1 tablespoon of the batter from Step 3 and set aside. Divide the rest into 2 portions. Add a little crêpe batter to the matcha and mix to dissolve, then add one portion of batter. 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..
- Heat a non-stick frying pan over very low heat. Add a little vegetable oil, and wipe out the excess..
- Pour the batter to make crêpes about 9 cm in diameter using slightly less than 1 tablespoon of batter at a time to the frying pan. Cook each side. (Make a total of 8 pink, 8 green, and 1 white crêpe – the white one should be a slightly larger than the others.).
- Cream the margarine and mix it with the boiled adzuki beans and half of the chopped cherry leaves from Step 4. (Reserve about 1 teaspoon of the cherry leaves for Steps 10 and 12.).
- Layer the sakura (cherry pink) and matcha (green) crêpes so that they are overlapping each other. Put about 1/2 tablespoon of the anko-butter (margarine) filling in the center, and fold in half as shown..
- Cut cherry flower shapes out of the white crêpe. Use some of the anko-butter from Step 8 on the back and stick the flowers onto the folded crêpes from Step 9 ..
- Spread a little margarine on the flower shapes, and sprinkle on some sesame seeds. (I also recommend sprinkling on some edible gold leaf.).
- If you put a little bit of the anko-butter from Step 8 between the sakura and matcha crêpes, they will stick together and not come apart..
- These crêpes also go well with fruit! Make one with the matcha crêpe on the outside, then sandwich a strawberry in the middle to make a pair of hina dolls..
