230g plain flour (sifted with a pinch of salt)
2 medium eggs
1 can red bean paste
peanut or vegetable oil to cook pancakes
To prepare crepes, make a well in the flour and break in the eggs. Mix slowly by drawing in the flour, adding milk and water at the same time to make a lighter batter which should coat the back of a spoon.
Heat a non stick pan and cook the crepes, stack up the crepes for later use.
To make up the pancakes, place crepe on a plate and fill with 2 tsp of bean paste, spread paste in the centre of the crepe. Fold crepe over the bean mixture to make a flat parcel roughly 9x5cm.
Heat a little oil (1 tbsp) in a flat pan and shallow fry the filled pancakes on both sides.
Dust with icing sugar before serving.