Relax with the aroma of roasted green tea ♡ Homemade crepe recipe
Hojicha Crepes
A Japanese-style crepe served with a mitarashi-style sauce and a subtle hint of roasted green tea.
Ingredients (serves 2-3)
- Roasted tea leaves
- 1 tbsp
- (A) Weak flour (whole wheat flour)
- 40g
- (A) Eggs
- 1 piece
- (A) Unsalted butter
- 10g
- (A) Milk
- 130ml
- (A) Sugar
- 2 tablespoons
- (B) Sugar
- 15g
- (B) Water
- 20ml
- (B) Soy sauce
- 3 tbsp
- (B) Starch syrup
- 1 tbsp
- (B) Cornstarch
- 1 tbsp
How to make it
1. Make Hojicha powder. Roast the tea leaves in a small pot or frying pan over high heat for 1-2 minutes, then grind them into powder in a grinder for 5-7 minutes.
2. Add the melted butter and mix well again (it's better to leave it in the refrigerator overnight). 
3. Using a ladle, scoop an appropriate amount of the above crepe mixture into a frying pan heated over low heat, pour it in a circular motion, spread it thinly, and flip it over once.
4. Roll it into a ball and make a small indentation in the center. 
5. Roll up the cooked crepes into a cigar shape and place on a plate.
6. Prepare a mixture of roasted green tea powder and powdered sugar, and roll 5, which has been patted dry, over it to coat the entire surface.
7. Heat the sauce ingredients (B) in a small saucepan and adjust the consistency by adding cornstarch.
8. Pour the sauce over the crepes in the dish and they're done.
