Matcha Crepes with Chestnut Cream

Combine Flour, sifted Matcha Powder, Sugar and Salt in a mixing bowl. Add Milk, Eggs and Vanilla, and beet with a whisk until smooth. Add melted Butter (OR Oil) and mix well.

Heat a frying pan over medium heat and lightly oil. Pour the batter onto the frying pan, tip and rotate the pan to spread batter to form a thin crepe. Cook both sides until lightly browned.

Enjoy Matcha Crepes with Tsubu-an (Sweet Azuki Paste) and whipped Cream, White Chocolate Cream, or your favourite sauce. Today I enjoyed them with Chestnut Cream.

To make Chestnut Cream, whip Thickened Cream until firm peaks form, add Sweetened Chestnut Paste and Rum, and mix well.