Ingredients

Pancakes

• 60 ml water
• 1 large egg
• 100g plain flour
• 1 tbsp ground nut oil

Filling

• 100g sweet red bean paste (canned)

To Deep Fry

• oil for deep frying

Method

1. Pancakes: Place the flour,in a bowl. Whisk together the water and eggs. Place the flour in a bowl and make a well in the centre, pour in the egg mixture, mix them together until they are well combined and you have a smooth runny batter.
2. Lightly coat a 20cm crepe pan or non-stick frying pan with oil. Place the pan over a moderate heat. When the pan is hot add a tablespoon of batter in the pan tilt it so that the batter spreads out thinly coating the pan. Return the pan to a low heat and allow it to cook for 2-3 minutes until has set without colour. Remove the pancake from the pan and keep warm while you cook the remaining batter.
3. Filling: Spread 2tbsp of the red bean paste of the paste in the centre of each pancake covering about of a third of it. Leave 2-3cm of pancake at each end without paste. Fold in one side and the ends, then coat the remaining side with beaten egg and fold so that you have a rectangle. Repeat the process with the remaining pancakes.
4. To Cook: Heat some oil in a deep fry or wok, so that it is 180-190°C, a small piece while rise to the top and be crisp and golden when the oil is hot enough. Fry a pancake at a time in the oil until golden turining it carefully so it is evenly cooked. Remove the pancake from the oil and drain on kitchen paper. Keep the pancake warm while you cook the remaining one.
5. To Serve: Slice the pancakes into 6-8 slices and serve hot.