These Matcha Green Tea Red Bean Crepes may sound a little weird, but bear with me and I’ll explain to you just how delicious this combination can be!
I’ve been seeing matcha crepes popping up on various Internet sites recently, and they sounded so delicious that I decided to make my own at home. I love matcha and have used it to make everything from cakes to ice cream and even panna cotta, so I knew I’d love these matcha crepes.
Not only does the matcha add a delicious flavour and wonderful green hue, but it’s also packed full of antioxidants and full of health benefits. You can buy matcha powder from local health stores or Asian supermarkets. I used this one from Lalani & Co.
If you’ve ever been to Japan, chances are you’ll have tried a Japanese crepe. If you haven’t, please, please put it on your food bucket list. They are so unbelievably delicious – they’re thin, crispy, just the right amount chewy, and more often than not filled with light, fluffy, positively cloud-like whipped cream. My favourite flavour is the strawberry, chocolate and whipped cream ones. Because of this, I just had to use something creamy in this crepe – I went for this vanilla Coyo coconut yogurt. But you could use coconut whipped cream instead, or if you’re not dairy-free, then feel free to use regular whipped cream, either would be delicious. I love the combination of strawberries and matcha, so I decided to load this crepe up with some fresh strawberries too!
Another filling I went for was red bean paste, as it’s used (often paired with matcha) in a lot of traditional Japanese desserts, including contemporary ones such as ice lollies and ice creams, as well as more traditional desserts such as anmitsu or sakura mochi.
Red bean paste is made from adzuki beans, which actually contain lots of health benefits – they’re full of protein and fibre, and have recently started being hailed as a superfood. You can buy tinned or dried adzuki beans in most supermarkets.
But for some reason, it’s the perfect addition for these crepes, as the sweet red bean paste pairs really well with the creamy coconut yogurt and the fragrant matcha green tea. Fresh, juicy strawberries add a fruity flavour and lovely contrasting texture.
You can buy store-bought red bean paste, but as this contains a lot of sugar, I decided to make my own and add a more natural sweetener to make it refined sugar free. Leftover red bean paste is great for adding to milkshakes, brownies, or anmitsu.
But anyway, feel free to use any fillings you like! I also tried strawberry jam which was delicious, and a lot easier to assemble too!
Now for the crepe part. You can really use any type of crepe batter you like. If you’re vegan, then you can use a vegan crepe recipe. If you’re dairy-free, you can use a traditional crepe recipe but substitute the cow’s milk for your favourite plant milk. If you’re gluten-free, you can either use gluten-free flour…
OR, you could use this recipe I tried out and LOVED, which uses glutinous rice flour (which is used to make mochi) in place of regular flour. The texture wasn’t sticky like mochi, but a tiny bit more chewy than a regular crepe, and quite sweet thanks to the natural sweetness of the rice. You can find glutinous rice flour in most Asian supermarkets.
Or if you’re gluten-free AND vegan, I found this recipe from one of my favourite YouTube channels for an easy gluten-free and vegan crepe.
Anyway, you can use your favourite crepe batter recipe, but just remember to add matcha!
These crepes are great for a particularly indulgent breakfast, afternoon snack, or even dessert!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 cup glutinous rice flour (or sub plain flour, sifted)
- 1 egg
- 1 teaspoon matcha green tea powder, sifted if clumpy
- 1 cup any kind of milk (I like to use rice milk as it’s naturally sweet)
- Coconut oil (or vegetable oil), for frying
- Red bean paste
- Coconut yogurt*
- Fresh strawberries, chopped into smaller pieces
- 200g tinned adzuki beans, drained and rinsed
- 4 tablespoons sweetener of choice, to taste
- Add all the ingredients for the crepes to a large bowl and use a whisk to stir well. If the batter looks too thick, add more milk
- Heat up a small amount of coconut oil in a frying pan
- Once hot, add a small amount of crepe batter to the frying pan and cook for a couple of minutes on each side until crispy and slightly browned
- Repeat until all of the batter is used up
- Fill crepes either with my suggested mixture of red bean paste, coconut yogurt and strawberries or anything else you wish!
- Enjoy immediately
- Add the adzuki beans and sweetener of choice to a food processor and whizz until smooth (you can alternatively use a stick blender)
- Add a splash of any kind of milk (or water) until you reach your desired consistency
- You can skip this step and use store-bought red bean paste if you prefer
- *You can substitute the coconut yogurt for coconut whipped cream, or regular whipped cream if not dairy-free