I encountered a lovely surprise when I woke up this morning.


I rolled over groggily at 5:30 am to shut off my alarm, and then opened my Gmail app.  In my line of work, it’s quite common for me to wake up to anywhere from 30-50 emails from our company’s team in China.  It looks like my phone is set to rave mode, as it essentially turns into a strobe light, lighting up with each new email.

So imagine my confusion this morning at checking my phone to discover I had all of 3.  3?!?!?!  Wha?!?  Is my Gmail app broken?


Fortunately, no, my app isn’t broken.  No one told me this past weekend was the Tomb Sweeping Festival in China (清明节), a time when families go to visit the graves of the relatives to clean them and pay their respects.  The holiday runs to Monday, which explains my lack of well, work.


Well, this easy Monday morning calls for a little something special in my opinion, so good thing I made these green tea mochi crepes over the weekend!


They are the perfect slow-your-Monday-morning down breakfast; the middles are slightly chewy from the glutinous rice flour, but the edges are nice and crispy.  I gave my crepes a little white chocolate drizzle because white chocolate and green tea is one of my all-time favorite pairings.


Hope your Monday brings you something delightful as well!

One Year Ago: BBQ Shrimp Minestrone Soup

Two Years Ago: Lemon Ricotta Cookies

Green Tea Mochi Crepes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes about 20 crepes


  • 3 large eggs
  • 3 Tbsp sugar
  • ½ cup all-purpose flour
  • ½ cup glutinous rice flour
  • 2 Tbsp green tea powder, sifted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 cups milk
  • 2 oz white chocolate, roughly chopped
  • ¼ cup heavy cream


  1. In a large bowl, combine the flours, sugar, green team powder, eggs and salt and stir to combine. Add the milk gradually, whisking constantly until the batter is a liquid consistency. It may seem thin, but that’s ok.
  2. Heat a medium non-stick skillet over low-medium heat. Add about 3 tablespoons of batter to the pan (or slightly more if using a larger skillet) and quickly swirl until the bottom of the pan is covered with batter.
  3. Cook the crêpe for about 1 minute, or until the crêpe is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. (The crepes will be easier to flip if they are fully cooked, so if your crepe is resisting, let it cook a little longer.) Cook the other side for another minute, then transfer the cooked crêpe to a plate. Repeat the process until all your batter has been used up. Serve the crepes warm with whatever filling or topping you choose.
  4. To make the white chocolate glaze, heat the heavy cream (in a saucepan or the microwave) until it starts to steam. Place the chopped chocolate in a small bowl, and cover it with the heavy cream. Let the mixture sit for about 3 minutes, then stir until smooth and drizzle all over your crepes.

Adapted from Babble

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