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For Hinamatsuri ❀ For Hanami ✿ Cherry Blossom Crêpes

For Hinamatsuri ❀ For Hanami ✿ Cherry Blossom Crêpes

I used the colors of a hishimochi (traditional rice cakes served on Hinamatsuri or Girl's Day, March 3rd) for the crêpes, and filled them with an anko and butter-flavored filling. ♪ The fragrance of sakura (cherry blossoms) and matcha tea are signs that spring is here. ♪ Serve these for Hinamatsuri or for hanami (cherry blossom viewing). ✿

Ingredients: 8 servings

Cake flour
60 g
Sugar
a little less than 2 tablespoons
Milk (or soy milk)
120 ml
Egg
1
Margarine
15 g
Salt-cured cherry leaves (minced)
1 to 1.5 leaves
●Red food colouring
a minute amount
●Water
a small amount
Matcha
1/2 teaspoon
Margarine
30 g
Canned boiled adzuki beans
120 g
Salt-cured cherry leaves (minced)
1 to 1.5 leaves
Ground white sesame seeds
to taste
Margarine
to taste
Vegetable oil
as needed

Steps

1. Put the cake flour and sugar into a bowl and mix well.
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.
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.
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.
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.
6. Heat a non-stick frying pan over very low heat. Add a little vegetable oil, and wipe out the excess.
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.)
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.)
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.
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 .
11. Spread a little margarine on the flower shapes, and sprinkle on some sesame seeds. (I also recommend sprinkling on some edible gold leaf.)
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.
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.

Story Behind this Recipe

I won a contest to be a product tester for a brand of margarine. I thought up a recipe for a hinamatsuri-themed sweet that children, adults--especially women and men with sweettooths--would love.