Japanese Matcha Crepes with Red Bean Mousse

Name: Japanese Matcha Crepes with Red Bean Mousse
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8 crepes
Cuisine: Dessert
Ingredients: All-purpose flour; Matcha powder; Sugar; Large eggs; Milk; Melted butter; Vanilla extract; Sweet red bean paste; Heavy whipping cream, chilled; Sugar; Vanilla extract

Delicate Crepes with a Sweet Red Bean Surprise

Soft, elegant matcha-infused crepes rolled around a velvety red bean mousse for a wonderful blend of Japanese flavors.

1 h 30 min
8 crepes
Intermediate

Ingredients

For the Matcha Crepes

All-purpose flour

1 cup

Matcha powder

1 tablespoon

Sugar

2 tablespoons

Large eggs

Milk

1¼ cups

Melted butter

2 tablespoons

Vanilla extract

1 teaspoon

For the Red Bean Mousse

Sweet red bean paste

1 cup

Heavy whipping cream, chilled

1 cup

Sugar

2 tablespoons

Vanilla extract

1 teaspoon

Preparation

Preparing the Matcha Crepes

Combine dry ingredients

In a large mixing bowl, whisk together the flour, matcha powder, and sugar.

Beat wet ingredients

In another bowl, beat the eggs, then gradually add the milk, melted butter, and vanilla extract.

Combine and rest

Combine the dry and wet ingredients, whisking until smooth. Let the batter rest for 30 minutes.

Ensure the crepe batter is lump-free before cooking. Keep refrigerated if not using immediately to maintain consistency.

Preparing the Red Bean Mousse

Whip the cream

In a mixing bowl, whip the chilled cream with sugar until soft peaks form.

Fold in red bean paste

Gently fold in the sweet red bean paste and vanilla extract until smooth.

Chill the mousse

Chill the mousse in the refrigerator for 30 minutes before use.

Cooking Process

Cooking the Crepes

Heat a non-stick skillet over medium heat, lightly grease, pour in batter, and cook each side for 1 minute.

Making the Mousse Filling

Spread a thin layer of mousse over each crepe, leaving a small border.

Rolling the Crepes

Gently roll each filled crepe and arrange on a serving platter.

Plating & Serving