Buckwheat Crepe with Amazake Cream
It is always a good time to indulge in some lovely sweets and this buckwheat crepe can easily provide some extra healthy cheer to your day. It is perfect to pair with some amazake cream made with traditional Japanese non-alcoholic drink (made from fermented rice), kuzu and agave syrup. Amazake helps you better absorb the nutrients quickly and easily with its fermentation process and contains about 400 health components. It is rich in B vitamins, which help the body to convert macronutrients into energy, and contains both probiotics and prebiotics.
Kuzu (aka kudzu) is native to China, Japan, and Korea and has been widely used by these cultures for centuries. For over 2,000 years, people have used the kudzu root in traditional Chinese medicine for purposes like treating fevers, diarrhea, and even diabetes and heart disease. Some studies have shown that the Kuzu root may help treat things like alcohol dependence, liver damage and menopausal symptoms, which is why some other countries have now started to grow Kuzu root as well.
Personally, I have been using Kuzu as a natural flu medicine for years now, and have become more interested in learning how Kuzu alleviates menopausal symptoms. As I am now 50, so far I have been quite lucky in not experience any symptoms, but perhaps that’s due to my regular consumption of Kuzu!
Amazake is a sweet, traditional, non- alcoholic Japanese drink that is made from fermented rice. It is amazing for gut health and an immune system boost, as it contains many probiotics and prebiotics. Amazake also helps to heal and nourish our body, whilst giving us a boost of energy to help us get through the day! It is also known as Samurai’s Red Bull, because Samurai’s often used to drink Amazake to give them enough energy before going into battle.
Anyway, here is a great recipe that you can make using both Amazake and Kuzu, which are yummy and also great for our health.
- 100g buckwheat flour
- 2 TBSP (30g) potato starch (tapioca or arrowroot flour)
- 300ml soymilk
- Pinch of salt
- 1/2 tsp vanilla essence
- 2 tsp agave nectar (or any unrefined sugar)
- Place buckwheat flour, potato starch and sea salt in a bowl and whisk well.
- Gradually add soymilk and stir to combine.
- Add vanilla and agave syrup, and beat until smooth.
- Heat a lightly oiled frying pan over medium-high heat.
- Pour or scoop the batter onto the frying pan, using approximately 100ml for each crepe.
- Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 mins or until the bottom is light brown.
- Loosen with a spatula, turn and cook the other side.
- Serve with your favourite sauce
Amazake Custard Cream
- 1 pack (250g) amazake
- 600ml soymilk
- 4 TBSP kuzu
- 1 TBSP vanilla essence
- 1 TBSP agave syrup
- In a saucepan, place kuzu and 1/4 of soymilk and mix well to dissolve the kuzu or simply put in a blender then warm over medium heat, stirring well.
- When it starts to become thick, add the rest of the soymilk slowly, and keep stirring.
- Add amazake and vanilla and keep stirring with wooden spatula?over low heat until become thick.
- Remove from the heat and cool down a little.
- Process it in a food processor or blender to have smooth texture.
- Pour in a container and cool down.
DO YOU NEED HEALTHY COOKING INSPIRATIONS?
Do you know I run a cooking school in Sydney?
You don’t live in Sydney?
– Online Course
I run online Japanese cooking courses! but I open the course 3 times a year. So if you want to be notified, just drop your email address HERE
– Plant Based Cookbook
You can grab my vegan cookbook “Japanese superfoods“
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, grab my latest edition Now!