Ingredient (dough with a diameter of 6 cm for 3 pieces)

  • Salt-pickled cherry blossom - 3 rods
  • Marzipan Rohmasse, Lübecker (Germany) - 30g
  • Powder sugar (for decoration) - moderate amount
  • Rice flour - 10g
  • Soft flour - 10g
  • Starch - 1/4 teaspoon
  • Powder sugar - 2g
  • Salt - small amount
  • Matcha powder - small amount
  • Water - a little over 3 tablespoons

How to cook

  1. Immerse salt-picked cherry blossoms in water for 5 minutes to remove excess salt. Spread petals and drain the water with kitchen paper.
  2. Whisk the ingredients A in a bowl until lumps disappear.
  3. Heat a Teflon-coated frying pan over low heat. When heated, put a small amount of oil (moderate amount) and bray the oil over the pan with kitchen paper. Pour the dough like drawing a circle with a diameter of 8cm, and bake it over low heat.
  4. After baking one side, turn it over and bake the other side in the same way.
  5. Put bite-size Marzipan Rohmasse, Lübecker and salt-pickled cherry blossoms on the crepe and sprinkle powder sugar.