• Most French people simply see the holiday as an occasion to eat crêpes with family and friends. (Justine's Flavours of Fuji)Source: Justine's Flavours of Fuji

Earthy matcha tea, nutty red bean paste and juicy strawberries infuse a classically French recipe with the unmistakable flavours of Japan. 






Skill level

Average: 4.1 (12 votes)


  • 1 cup plain flour
  • 1 tsp caster sugar
  • pinch salt
  • ½ tbsp matcha powder
  • 3 eggs, lightly beaten
  • cups milk
  • 2 tsp butter
  • 1 cup sweet red bean paste
  • 1 cup whipped cream
  • 10 strawberries, quartered
  • sesame seeds, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Combine the flour, sugar, salt and matcha powder in a large bowl and make a well in the centre. Pour in the eggs and gradually whisk in the milk until you have a smooth batter.
  2. Heat a crepe pan on medium heat and melt a little butter. Ladle in some of the mixture and swirl to cover the base of the pan. Once it starts to detach, flip over and cook the other side. Repeat the process with the rest of the batter.
  3. Spread a thin layer of the red bean paste, cream and strawberries onto a crepe and roll up to serve. Garnish with extra cream and sesame seeds.


Justine's Flavours of Fuji
 premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand