Crepes with sake lees

Make the crepe batter. Soak the sake lees in milk to soften them before using. This should take about an hour

Stir (1) to a certain extent, then add salt and beaten eggs and mix lightly. Strain through a strainer, add the flour and mix with a whisk. Once mixed, add the salad oil and mix lightly. The salad oil tends to separate, so it's a good idea to mix again just before baking

Place the frying pan on the heat and wipe the surface of the pan with a cloth soaked in salad oil to thin out the oil

Pour one ladleful of the batter from [3] into a frying pan and spread it into an oval shape. Once the surface has hardened, flip it over and brown both sides

Remove from the frying pan, place an appropriate amount of bean paste on the skin and roll it up to form a cylinder. Repeat the same process for the other pieces of dough

Serve in a bowl and you're done