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For Hinamatsuri Or Hanami, Cherry Blossom Crêpes Recipe

For Hinamatsuri or Hanami, Cherry Blossom Crêpes Recipe
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Serving : 8
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Prepare the ingredients before making For Hinamatsuri or Hanami, Cherry Blossom Crêpes in your home. Then, follow these steps below to serve For Hinamatsuri or Hanami, Cherry Blossom Crêpes for your family or friends.

Ingredients: For Hinamatsuri or Hanami, Cherry Blossom Crêpes

  • 60 grams Cake flour
  • 1 dash less than 2 tablespoons Sugar
  • 120 ml Milk (or soy milk)
  • 1 Egg
  • 15 grams Margarine
  • 1 to 1 1/2 leaves Salt-cured cherry leaves (minced)
  • 1 ● Small amount of red food colouring
  • 1 dash ● Water
  • 1/2 tsp Matcha
  • 30 grams Margarine
  • 120 grams Canned boiled adzuki beans
  • 1 to 1 1/2 leaves Salt-cured cherry leaves (minced)
  • 1 Ground white sesame seeds
  • 1 Margarine
  • 1 Vegetable oil

How to Make For Hinamatsuri or Hanami, Cherry Blossom Crêpes

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make For Hinamatsuri or Hanami, Cherry Blossom Crêpes in your home by yourself.

    Step 1
  • Put the cake flour and sugar into a bowl and mix well.
  • Step 2
  • 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.
  • Step 3
  • Melt the margarine in a microwave or over a double broiler and mix into the batter. Let the batter rest for about 30 minutes.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • Heat a non-stick frying pan over very low heat. Add a little vegetable oil, and wipe out the excess.
  • Step 7
  • 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.)
  • Step 8
  • 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.)
  • Step 9
  • 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.
  • Step 10
  • 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 .
  • Step 11
  • Spread a little margarine on the flower shapes, and sprinkle on some sesame seeds. (I also recommend sprinkling on some edible gold leaf.)
  • Step 12
  • 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.
  • Step 13
  • 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.
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