Crepes with sake lees

Make the crepe dough. Sake lees are soaked in milk and softened before using. Approximately about an hour.

Stir [1] to some extent, then add salt and beaten eggs and mix gently. Strain using a strainer, add the flour and mix with a whisk. Once everything is mixed, add salad oil and mix lightly. Salad oil is easy to separate, so it's best to mix again just before baking.

Heat the frying pan, wipe the surface of the frying pan with a cloth soaked in salad oil, and thin it out of oil.

Pour one ladle of dough from [3] into a frying pan and spread it into an oval shape. When the surface hardens, turn it over and brown both sides.

Remove from the frying pan, place an appropriate amount of bean paste on the skin and wrap it in a cylindrical shape. In the same way, bake other doughs.

Serve in a bowl and it's finished.