Cherry blossoms crepes

Yaki-gashi is the generic term for baked sweets, and actually thought that thin rice flour pancakes from Japan "yaki kawa" be called. After some research I am very insecure, originally this name is specified recipe, but scattered as I am, I've written down no kanji. That is why I still prefer bei?yaki gashi. Also, in the original recipe the crepes consist only of rice flour and water, unfortunately that tasted good (not really). After I changed the recipe so strong, it has with the original to do little more reason why it is not "yaki kawa" should mean.

These pancakes are a creation for Lydia. After she gave me so many beautiful things, I could repay me form a little with a Yakiin (branding iron for Wagashi) in cherry blossoms.Lydia a little test the branding iron, I have considered me a recipe for them.

It should be:

Also I'm trying for some time to develop a Sakura jam now succeeded at last.I did, my sweet pickled cherry blossoms in the spring.You can produce syrup the jam if necessary from the cherry blossoms (more about it here) or you use elderflower syrup (or good rose syrup, please no rose water!), 1-2 drops almond flavor and ordinary Cherry Syrup as a replacement. The cherry blossoms taste is a little bitter almond just a little fruity, a little flowery.

Fill the crepes Anko (Koshi on) is very well suited, and of course the Sakura jam, it tastes very good only with Anko or only with the jam.
The crepes baking (also unfilled) folded and then briefly FRY in hot butter, most end with Sakura stock jam and liqueur, which would then ? la cr?pe Suzette.So I like it actually still prefer here should then installed the cherry blossom pattern before the omelets (or no, just nibble).

90 g Hakurikiko (or 70 g wheat flour 405 and 20 g wheat starch)
35 g Joshinko rice flour
100 ml water
100 ml milk
1 crated egg
1 El fine almond oil (or melted butter)
Pinch of salt
1 El sugar
2 Drops Sakura flavor or bitter almonds
1-2 Drops red Lebenmittlefarbe

150 g Koshi-an

For this recipe, you can use the Thai rice flour if no Japanese at hand.

Type Joshinko mix rice flour with wheat flour, sugar and a pinch of salt and seven in a bowl. In the Middle make a well that wily egg white and under constant hitting the milk and water mix, then the oil.Leave the dough 30 minutes.Color with a little red food coloring, it should be but only a delicate sound be (the crepes in the pictures are not colored after first attempting Tomcat asked me "why because this pink rags on the plate?") I left rather it...)

Distribute a crepe iron, or in a pan a little oil, the excess oil record with a kitchen towel.With this oil-soaked paper coat always iron (or the Pan).A small trowel pour dough on the nettle and very thin cr?pes Bake until golden.

After it is finished baked, with a little Anko Sakura jam fill, fold together so it reminds a little of a flowers leaf.Install with a hot branding iron cherry blossom pattern.Of course enjoy a cup of tea.

2-3 El butter
20-30 ml cherry blossom liqueur or Kirsch or other clear fruit spirits

Finished baked pancakes may very thin coat with the jam and fold up, you can also skip this step, so it becomes less sweet.
2-3 El heat butter in a pan and saut? the crepes golden. Remove, 4-5 El cherry blossom jam into pan and 20-30 ml stock cherry blossom liqueur or Kirsch.You would now it flamb? with crepe suzette, I can only briefly verkochen alcohol, formed a kind of delicious, thick syrup. The baked pancakes briefly put so that everything is evenly covered with the "syrup".
May serve with a dollop cream.Delicious!

200 ml cherry blossom syrup
50 ml water
5 g pectin or 1 bags jar help
freshly squeezed lemon juice (about half lemon)
Sugar to taste with me were 50 g

Or
200 ml elderflower syrup
50 ml Cherry Syrup
50 ml water
1-2 Drops almond flavor
freshly squeezed lemon juice
Sugar to taste
5 g pectin / 1 bags jar help

On the jar help citric acid is already included here the lemon juice first skip and taste.When both of the recipes you must taste a little depending on the sugar/acidity content of syrup.

In cherry blossom syrup from our own production through a sieve pour them, that field flowers and good squeeze.

Type together with water in a saucepan over medium heat to the Cook bring.Pectin sugar mix, deal and with the lemon juice to taste.2 Minutes strong kochen.Pour into glasses of boiling water sterilized, and immediately close.

If you use elderberry blossom Cherry Syrup: both syrup boil with water, preserving help sugar mix and cook for 2 minutes.Bitter almond aroma deal, with lemon juice to taste.Fill in glasses.

The delicate pink flakes in the pictures are dried salty Sakura flowers, I have this powder from Japan imported, such as the Sakura Aroma(Bild_oben), soon more about it.
There are also rose petal jam, you can get in some Feinkostgesch?ften, that would also be a good substitute.