Crepes with Red Bean Paste and Walnut Black Sesame Praline
Crepes with Red Bean Paste and Walnut Black Sesame Praline
Ingredients
For the Crepe Batter
- 125 g all-purpose flour
- 1 egg, large
- 250 ml milk
- 30 g unsalted butter, melted, plus more for cooking
For the Walnut Black Sesame Praline
- 100 g granulated sugar
- 50 g walnuts, chopped
- 1/8 teaspoon salt
- 2 tablespoons black sesame seeds
For the Fillings and Serving
- 150 g red bean paste
- 50 g lotus seed paste, optional
- 50 g black sesame paste, optional
- 1/2 cup white sauce, such as condensed milk or cream
Instructions
- 1
Sift the all-purpose flour into a large mixing bowl. Add the egg and gradually pour in the milk while whisking continuously to prevent lumps. Continue whisking until a smooth batter forms.
⏱️ 5 min
- 2
Pour the 30g of melted butter into the batter and whisk again until fully combined. Strain the prepared batter through a fine-mesh sieve into a measuring jug to ensure it is perfectly smooth and lump-free. Let the batter rest for 15 minutes.
⏱️ 2 min
- 3
While the batter rests, preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper for the praline.
⏱️ 3 min•🌡️ 190
- 4
Make the Walnut Black Sesame Praline: Add the granulated sugar to a small saucepan over medium heat. Stir continuously until the sugar melts and caramelizes into a golden-brown liquid.
⏱️ 7 min
- 5
Once the sugar is caramelized, immediately add the chopped walnuts, salt, and black sesame seeds to the pan. Stir vigorously to ensure all the nuts and seeds are thoroughly coated in the caramel. Be careful as the mixture will be very hot.
⏱️ 2 min
- 6
Quickly pour the hot praline mixture onto the prepared baking sheet, spreading it out in a thin, even layer. Place the baking sheet with the praline into the preheated oven at 190°C (375°F) for 5 minutes, or until lightly toasted and fragrant. Remove from the oven and allow the praline to cool completely and harden (this will take about 15 minutes).
⏱️ 20 min•🌡️ 190
- 7
Cook the Crepes: Heat a non-stick pan (approximately 20 cm diameter) on the stove over medium heat. Lightly brush the pan with a small amount of melted butter or oil. Pour a small amount of batter (about 60 ml) into the hot pan, swirling it quickly to coat the bottom evenly and thinly.
⏱️ 1 min - 8
Cook the crepe for 1-2 minutes until the edges begin to crisp and lift, and the surface is set and lightly golden brown. Using a spatula, carefully flip the crepe and cook the other side for another 30-60 seconds until golden brown. Slide the cooked crepe onto a plate. Repeat this process with the remaining batter, lightly greasing the pan between each crepe, until all crepes are cooked. This recipe should yield about 8-10 crepes.
⏱️ 15 min
- 9
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 10
Assemble the Crepes: Take a cooked crepe and spread about 1 to 2 tablespoons of red bean paste (or lotus seed paste/black sesame paste if using) over one half of its surface. Fold the crepe in half, then fold it in half again to create a triangular or quarter-circle shape. Arrange the folded, filled crepes neatly in an oven-safe baking dish.
⏱️ 10 min
- 11
Drizzle a small amount of melted butter or oil over the arranged crepes in the baking dish. Place the dish of crepes into the preheated oven at 180°C (350°F). Bake for 30 minutes until warmed through and slightly crisp.
⏱️ 30 min•🌡️ 180
- 12
While the crepes are baking, transfer the hardened praline to a cutting board and chop it into smaller, bite-sized pieces.
⏱️ 3 min
- 13
Remove the baked crepes from the oven. Drizzle the white sauce generously over the warm crepes. Sprinkle the chopped walnut black sesame praline over the crepes. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crepes with Red Bean Paste and Walnut Black Sesame Praline
For the Crepe Batter
- 125 g all-purpose flour
- 1 egg, large
- 250 ml milk
- 30 g unsalted butter, melted, plus more for cooking
For the Walnut Black Sesame Praline
- 100 g granulated sugar
- 50 g walnuts, chopped
- 1/8 teaspoon salt
- 2 tablespoons black sesame seeds
For the Fillings and Serving
- 150 g red bean paste
- 50 g lotus seed paste, optional
- 50 g black sesame paste, optional
- 1/2 cup white sauce, such as condensed milk or cream
Instructions
- 1
Sift the all-purpose flour into a large mixing bowl. Add the egg and gradually pour in the milk while whisking continuously to prevent lumps. Continue whisking until a smooth batter forms.
⏱️ 5 min - 2
Pour the 30g of melted butter into the batter and whisk again until fully combined. Strain the prepared batter through a fine-mesh sieve into a measuring jug to ensure it is perfectly smooth and lump-free. Let the batter rest for 15 minutes.
⏱️ 2 min - 3
While the batter rests, preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper for the praline.
⏱️ 3 min•🌡️ 190 - 4
Make the Walnut Black Sesame Praline: Add the granulated sugar to a small saucepan over medium heat. Stir continuously until the sugar melts and caramelizes into a golden-brown liquid.
⏱️ 7 min - 5
Once the sugar is caramelized, immediately add the chopped walnuts, salt, and black sesame seeds to the pan. Stir vigorously to ensure all the nuts and seeds are thoroughly coated in the caramel. Be careful as the mixture will be very hot.
⏱️ 2 min - 6
Quickly pour the hot praline mixture onto the prepared baking sheet, spreading it out in a thin, even layer. Place the baking sheet with the praline into the preheated oven at 190°C (375°F) for 5 minutes, or until lightly toasted and fragrant. Remove from the oven and allow the praline to cool completely and harden (this will take about 15 minutes).
⏱️ 20 min•🌡️ 190 - 7
Cook the Crepes: Heat a non-stick pan (approximately 20 cm diameter) on the stove over medium heat. Lightly brush the pan with a small amount of melted butter or oil. Pour a small amount of batter (about 60 ml) into the hot pan, swirling it quickly to coat the bottom evenly and thinly.
⏱️ 1 min - 8
Cook the crepe for 1-2 minutes until the edges begin to crisp and lift, and the surface is set and lightly golden brown. Using a spatula, carefully flip the crepe and cook the other side for another 30-60 seconds until golden brown. Slide the cooked crepe onto a plate. Repeat this process with the remaining batter, lightly greasing the pan between each crepe, until all crepes are cooked. This recipe should yield about 8-10 crepes.
⏱️ 15 min - 9
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 10
Assemble the Crepes: Take a cooked crepe and spread about 1 to 2 tablespoons of red bean paste (or lotus seed paste/black sesame paste if using) over one half of its surface. Fold the crepe in half, then fold it in half again to create a triangular or quarter-circle shape. Arrange the folded, filled crepes neatly in an oven-safe baking dish.
⏱️ 10 min - 11
Drizzle a small amount of melted butter or oil over the arranged crepes in the baking dish. Place the dish of crepes into the preheated oven at 180°C (350°F). Bake for 30 minutes until warmed through and slightly crisp.
⏱️ 30 min•🌡️ 180 - 12
While the crepes are baking, transfer the hardened praline to a cutting board and chop it into smaller, bite-sized pieces.
⏱️ 3 min - 13
Remove the baked crepes from the oven. Drizzle the white sauce generously over the warm crepes. Sprinkle the chopped walnut black sesame praline over the crepes. Serve immediately.
⏱️ 2 min