Matcha Crepe Rolls with Red Bean and Cream

Ingredients

• 1 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup water
• 1 large egg
• 2 tbsp melted butter
• 1 tsp matcha powder
• 1/4 tsp salt
• 1/2 cup sweetened red bean paste
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh raspberries
• Microgreens for garnish

Instructions

1. In a bowl, whisk together flour, matcha powder, and salt.
2. In another bowl, whisk milk, water, egg, and melted butter.
3. Gradually add wet ingredients to dry ingredients and whisk until smooth batter forms.
4. Cover batter and refrigerate for 30 minutes.
5. Heat a non-stick skillet over medium heat and lightly grease with butter.
6. Pour 1/4 cup batter into skillet and swirl to coat the bottom evenly.
7. Cook for 1-2 minutes until edges lift, then flip and cook for another 30 seconds.
8. Transfer crepe to a plate and let cool slightly.
9. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
10. Spread a thin layer of whipped cream over the crepe, then add a line of red bean paste.
11. Roll the crepe tightly from one end to the other.
12. Repeat with remaining crepes and filling.
13. Slice rolls into 1-inch thick pieces.
14. Arrange on a plate, dust with matcha powder, and garnish with raspberries and microgreens.