Sweet Red Bean-Filled Pancakes (Crepes)
From Dim Sum The Art of Chinese Tea Lunch by Ellen Leong Blonder, p. 130
2 large eggs
3/4 cup sifted all purpose flour
3/4 cup water
1 tablespoon vegetable oil, plus additional for the pan
1 cup Sweet Red Bean Filling
1 tablespoon flour mixed with 1 tablespoon water
powdered sugar for sprinkling on pancakes
In large bowl, whisk the eggs with 3/4 cup water until well blended. Whisk in the flour; then whisk in the tablespoon of oil. The batter will have a few very small lumps. Cover and let it stand for 20 minutes.
Heat 10-inch non-stick skillet or crepe pan over medium-low heat. Add a teaspoon of oil and wipe it evenly around the skillet with a paper towel.
Measure just over 1/3 cup batter into a measuring cup. Pour the batter into the skillet off the burner, and quickly tilt it all around to spread the batter into an 8-inch circle. (If the batter sets before you can spread it around, reduce the heat.) Cook for 1 minutes, or until the pancake turns dry around the edges and is no longer shiny in the center. Lift an edge carefully to check for doneness; the pancake should look dry but not brown. Loosen the pancake with a spatula and slide it onto a plate. Repeat the procedure with the remaining batter, making 4 pancakes in all and stacking the finished pancakes. (At this point, the pancakes may be cooled, covered with plastic wrap, and refrigerated for up to 24 hours.).
Spread 1/4 cup sweet red bean filling in a 2-inch wide strip down the length of each pancake, just left of the center. Dab a little flour mixture around the edge to the right of the center. Roll the pancake, starting from the left, to make a flattened cylinder. Press the edge lightly to sail in the filling.
Heat the skillet over medium-high heat, and then add 2 tablespoons of oil. When it is almost smoking, cook 1 or 2 minutes, or until browned, then turn them over and cook 1 or 2 minutes longer to brown the other side, adding oil as necessary.
Place several layers of paper towels on a plate. Drain the pancakes on the paper towels while you pan-fry the remaining pancakes. Transfer the finished pancakes to a serving plate; then cut each crosswise into 6 pieces. If desired, you may sprinkle the pancakes lightly with superfine sugar. Serve hot.
JENNIFER SAYS: This recipe is much easier than it appears.
Christine and I bought the red bean paste in a can, although the book has a recipe for it. Make sure you buy the thick kind, not the thin, runny kind.
The batter was way too thick, so I added about 1/3 cup more water. I have also now made this again, but did not let the batter sit for 20 minutes. I did not do a side-by side test, but the results were still rather yummy. I used a smaller pan, and got more pancakes than the 4 indicated in the recipe. Pan frying them at the end firmed them up a bit, making them easier to eat.
If you add the powdered sugar too early, then it appears to melt into the pancakes and you cannot see it. Therefore, I added more. I have eaten these cold, which is rather yummy, but I think I prefer them hot. They microwave well- just be warned that the filling will be much hotter than the pancake, so warm them up a few minutes before serving.
LYNDA SAYS: I did not realize they were crepes, and homemade, until she was talking about them later, though I'm not sure what I thought they were -- some sort of flour tortilla, perhaps, which of course makes no sense and really isn't what they tasted like. I love the flavor. I might wind up making some of these for an upcoming AnimeIowa meeting.