Shanghai Red Bean Crêpe

Shanghai Red Bean Crepe with Kinako and Sesame Seeds

Pureed red bean paste is wrapped in a thin blanket of crisp-fried crepes in this sweet Shanghai classic. Traditionally served on its own, toppings such as toasted sesame seeds and light syrups are certainly welcome. My favorite addition is Japanese kinako, an aromatic flour of roasted soybeans, adding a subtle nuttiness that always plays well with the rich sweetness of azuki bean paste.

This simple recipe is probably the best reason to own a rectangular pan (or a lame excuse for justifying impulse buys meant to appease kitchen gearheads). A few rows of uniformly-sized crepes in the morning is always a great way to start the day (or instant therapy for some undiagnosed condition).

Still not convinced to make this right now? Red bean crepes are also great for sharpening your chopstick handling skills. Using nothing but two sticks, make a few batches without tearing a single crepe and you’ll surpass Mr. Miyagi in no time.


recipe adapted from Eileen Yin-fei Lo’s The Chinese Kitchen
World Egg Day hosted by Abby of Eat the Right Stuff

Shanghai Red Bean Crêpe

makes 3 crepes (4 to 6 servings)

Rectangular Pan for Shanghai Red Bean Crepe

1 large egg
3/4 cup cold water
1/2 cup all-purpose flour
1/4 to 1/2 cup peanut or vegetable oil
9 tablespoons pureed red bean paste

roasted soybean powder or toasted sesame seeds (optional)

Instructions:

Place the all-purpose flour in a mixing bowl. In a separate container, beat the large egg with the cold water until thoroughly mixed. Add the egg mixture to the flour and whisk until the batter is smooth.

Heat a non-stick skillet or rectangular pan over medium-low heat. Brush the bottom lightly with peanut oil. Add 1/3 of the batter to the pan, tilting it to ensure that the bottom is evenly coated. Once the crepe is set, spread 3 tablespoons of the red bean paste in the middle, forming a rectangular shape.

Gently fold in the outer edges of the crepe to form a red bean hot pocket. Add more oil to the pan if desired and continue pan-frying the crepe until browned and slightly crispy on both sides.

Shanghai Red Bean Crepe - Underneath
Top row: scraggly crepes made before that first cup of morning coffee
Bottom row: finally awake

Shanghai Red Bean Crepe - Underneath
Underneath the Shanghai Red Bean Crepe, or why owning a rectangular non-stick pan is totally worth it.

To Serve:

Slice the crepes into 4 to 6 bite-sized pieces. Serve on its own, with fresh fruit, sprinkled with toasted sesame seeds, or my personal favorite, dusted with roasted soybean powder.

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45 Responses to “Shanghai Red Bean Crêpe”

  1. Rosa says:

    Those “crepes” look delicious and addictive! Wow, that’s really a seductive recipe!

    Cheers,

    Rosa

    last blog post: HAMBURGER BUNS – PAINS A HAMBURGERS

  2. dhanggit says:

    you know this recipe remind me so much of those cubed like red bean stuffed pastry they sell freshly cook in ongpin :-) hehehe, and that crepe maker looks like that pan japanese use to make their thick omelette :-)

    anyways, i love the idea of stuffing crepe with red beans! this sounds fantastic! love your photos too !

  3. Joelen says:

    Beautiful job and that pan looks fun to use too!

    last blog post: Scones Scones Scones & English Tea Party Roundup!

  4. kat says:

    Those sounds wonderful! I’m not sure I’ve ever seen a rectangular crepe pan

    last blog post: Fennel & Chicken Pot Pie

  5. MyKitchenInHalfCups says:

    Jude you really are not playing fair. I’m trying to leave on a trip. I simply can’t make these and I believe the craving won’t leave me until I have some.
    Really gorgeous!

  6. rainbowbrown says:

    Oooh. my… How perfect. I’ve always wanted one of those awesome pans, but have yet to find the one. My search continues and when it stops I’m gonna be like an egg folding/rolling MACHINE. :)

    last blog post: TWD Dimply Plum Cake

  7. Adam says:

    I love the bean paste in the crepes, they look perfectly golden (and they look great square) :) You’re a gear head aren’t you? :)

    last blog post: Kapusta for World Food Day

  8. mikky says:

    what a great dessert idea… :)

  9. DebinHawaii says:

    Your crepes look incredible! Congrats on being chosen for finest foods Friday! (BTW–I corrected Jenn on the whole Jude is male thing! I figured since I helped spread the “she” thing awhile back I should do my part to correct it!) ;-)
    Aloha,
    Deb

    last blog post: Friday Miscellany–`Aha`aina Recipes, I’m a Chocoholic and Some Longan to Share

  10. Cynthia says:

    Dang! This looks good, I won’t mind giving it a try.

    last blog post: Too much Liming

  11. Dee says:

    Congrats on FFF! Your crepes look great. Must. Have. Pan.

    last blog post: This little porcino went to the market

  12. veggiebelly says:

    This sounds very unique! I’ll have to try it soon :)

    last blog post: Collards are Calling – Dal with Greens

  13. grace says:

    your crepes look dense and rich and delicious. i’m thoroughly enamored. :)

    last blog post: pea-brained

  14. [eatingclub] vancouver || js says:

    I should get that roasted soybean thing: it sounds deliciously intriguing or is that intriguingly delicious? I’ve set my sights on that and that only, because I know I won’t be able to do those perfectly-done crepes. ;) Beautiful, as usual. I’m not too keen on the red bean paste (the mood comes and goes), but I’ll try these.

    last blog post: Bibingka

  15. White On Rice Couple says:

    OMG! I just LOVE anything with red bean! I have been wanting to make something like this for so long, now you have inspired me to do it.
    Thank you so very much!

  16. Y says:

    Great photos! I’ve always wanted to get one of those pans but didn’t think I’d find a good enough excuse to use it, until now!

    last blog post: She exhales. Fallen Chocolate Souffle Cake.

  17. Rosa – Can’t have just one — very addictive indeed.

    Dhanggit – Yup it’s a Japanese omelet pan. I think I know what you’re talking about, I’m thinking those cubed pastries are similar to hopia.

    Joelen, Kat – Square pans are always fun to use. If only my burners were also square.

    Tanna – There’s going to be plenty left when you get back, I’m sure.

    Tommi – Hope you find some rectangular pans. They come in so many sizes and I have to stay away from those stores.

    Adam – Yup I’m all about the kitchen gear. No unitaskers :)

    Mikky – Thanks!

    Deb – Saw the FFF post.. That was fun :)

    Dee – Thanks! So glad to make FFF.

    Cynthia, Veggie, White on Rice – Hope you like the red bean crepes!

    Grace – Best part is it can be eaten with chopsticks.

    JS – The roasted soybean powder is great for sprinkling on sweets. So fragrant and nutty.

    Y – Square pans are pretty useful for rolling stuff once you get used to it.

  18. abby says:

    wow, wow, wow! your crepes look amazing – thanks for contributing them to world egg day.

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  25. Rachel says:

    I tried making these today, but it seemed as if the batter was too runny. I added more flour and then it was okay. I had also made my own red bean paste for them and roasted some soybean flour for the top. What a wonderful taste combination! Thanks for sharing :-) .

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