Crepes with sweet red bean paste

Azuki beans are one of those things I've never really attempted to cook with before, this recipe came about after an attempt by my housemate and I to make mochi, however after we discovered that we had no rice that idea was pretty much moot. Not wanting to waste our red beans we came up with this instead!

Sweet bean paste:
250g azuki beans soaked over night
1/2 cup sugar
2 cups water

Place azuki beans, and sugar in a small saucepan, add water and bring to the boil. Simmer with a lid on for 40 minutes or until beans are soft and mashable. Check regularly and top up with more water if it gets too dry. Once soft, mash with a potato masher until beans resemble a smooth paste. If too dry add water in small amounts

Crepes:

1 cup plain flour

pinch of salt

2/3 cup soy milk
1/2 cup water
2 tbsp melted margarine
2 tbsp golden syrup

Mix all ingredients together to form a thin batter, if your batter is a little thick and water in small increments. Use a large non-stick crepe pan, that is well greased. Over a high heat, pour some crepe mixture in and roll your pan to cover the bottom evenly with batter. Remember you want them to be thin! Once bubbles come to the surface of your crepe, flip it and cook for a further 30 seconds - 1 minute on the opposite side.

To bring together;

Place 1 - 2 tbsp of bean paste in the centre of your crepe and wrap around the 4 sides. To serve add a dollop of ice cream and drizzle with golden syrup.

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