October 28, 2011

Shanghai Red Bean Crêpe

I have some left over red bean paste nicely stored in the fridge . Thinking what to do with it since Aspiring Bakers #12 is going to end soon , I stumble upon this very nicely wrap egg crêpe call Shanghai Red Bean Crêpe.

The recipe looks pretty simple to make. Quickly in action ,LOL , I heat up my non-stick pan , lightly grease with cooking oil and started weighing the flour needed.
It took me less than 10 minutes to prepare these simple delicious crêpe. My baby actually gnawed at the crêpe , lol, that was really an interesting one to watch .


Ingredients 
For the Filling
9tbsp   Red Bean Paste ( for recipe get it here )
For the Crêpe
1          Large Egg
3/4cup  Cold water
1/2cup  All Purpose Flour
1/4 to 1/2cup Cooling Oil

Method
  • Beat the egg and cold water until thoroughly mix
  • Sift flour in a mixing bowl . Add egg mixture to the flour and whisk till batter is smooth 
  • Heat up a non-stick pan , lightly greased with cooking oil. Add 3 tbsp of the batter in the pan and tilt to coat evenly . 
  • Once the crêpe is set, spread 2-3 tbsp of red bean paste on the crêpe forming a rectangular shape
  • Gently fold in the outer edges of the crêpe to form a rectangular shape
  • After folding and forming all crêpes into rectangular shape , semi-deep fry the crêpe in hot oil till crispy 
  • Dish up and let cool for 10 minutes 
To Serve
  • Slice the crêpes into 4/6 bite-sized pieces and serve with fresh fruit or toasted sesame seed . Enjoy !!
Recipe adapted from Apple Pie , Paties & Patê
I am submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011 ) hosted by SSB of Small Small Baker

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