These Black Sesame Seed Crepes are a twist on a classic recipe where toasted black sesame seeds get added to the batter for a pleasant nutty flavour and dramatic colour. This is a perfect recipe for your Halloween celebration (if you dare to try them.)Jump to Recipe
Hey folks – how are you doing?
Today I am so excited to share with you another Halloween idea.
As I previously mentioned in my other post(s), I have been utilizing black sesame seeds to develop Halloween recipe collection a lot. They easily add that spooky element to any dish – without spending too much of your time for actual food styling and décor. And they are delicious, too!
Black Sesame Seed Recipes
You can find quite a few Halloween recipes that call for black sesame seeds:
Black Sesame Seed Crepes
This is a basic recipe for crepes with the addition of black sesame seeds. You will simply need to pulse the toasted sesame seeds in a blender until resembles powder or paste, depending on how powerful your blender is. Then simply stir in the batter. I was worried that the crepes would be sticking to a pan, or it would be challenging to flip them, but everything was perfect.
One side of a crepe will be more eon a brown side of the spectrum, but the second side will have a nice grey-ish hue. Also, Andrew suggested to serve them with a cranberry sauce and jam, which I did, for a lovely contrast.
Cranberry jam/sauce worked wonderfully with a subtle nutty flavour, and they are also good just on their ow. In fact, I think, they would be a great addition to a savoury Asian-inspired recipe. Think of a modern twist on spring rolls; I think these crepes will go well with vegetables, beans, meats, cheeses, dips, and many other things!
More Halloween Recipes
Looking for even more Halloween ideas? Absolutely!
I hope you like this Black Sesame Seed Crepes, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Black Sesame Seed CrepesCourse: Dessert, Breakfast, Main
Black Sesame Seeds Crepes are a twist on a classic recipe where toasted black sesame seeds get added to the batter for a pleasant nutty flavour and dramatic colour. This is a perfect recipe for your Halloween celebration (if you dare to try them.)
1/2 to 2/3 cup toasted black sesame seeds
1 tbsp. (15 gr.) butter
1 and 1/2 cup warm water
1 cup milk
2/3 cup (~95 gr.) flour
a little pinch of salt and sugar, each
- To make the paste, place the toasted black sesame seeds in a blender / grinder and pulse few times for about 20-40 seconds. If your blender is not too powerful, you can help it by adding a spoon or so of water. Depending on how powerful your blender is, you will get the mixture resembling paste or powder (either way will work.)
- Combine the mixture with 1 and 1/2 cups of warm water, and whisk to slightly combine.
- Sift the flour and add the sugar and salt into a large bowl. Gradually add the milk and sesame seed mixture, constantly mixing with a wire whisk, until homogeneous.
- Incorporate the eggs, one at a time, whisking.
- Add the melted butter, whisk.
- Refrigerate the batter for at least 30-40 minutes (preferably 1 to 2 hours). Once chilled, the batter will thicken up (sesame seeds also works as a thickening agent), so you will need to adjust its consistency by adding a spoon or so of water or milk.
- Preheat the crepe pan over low-medium heat; it should be hot enough. Slightly grease it with oil or butter.
- Pour enough batter to thinly coat the base and tilt the pan to create an even thickness (for a 9 inch pan about 1/4 cup of batter will be enough.) Cook until the top of the crepe is no longer wet and the bottom has turned light brown and edges are crisp and lacy, 1 to 2 minutes. Flip and cook for another minute or so. Adjust the heat as needed. One side will be more browned while the other one – grey/black.
- PRO-TIPS: first one or two crepes are the “test crepes”. They might not turn well, and that’s perfectly normal. If you struggle with flipping a crepe, it could mean you need to grease the pan more generously or preheat the pan a bit longer. It is also the time when you check out the batter consistency and can adjust it (by adding about 1/2 tbsp. of flour or 1-2 tbsp. of water or milk. However, as black sesame seeds also work here as a thickening agent, you will likely need more liquid.) If crepes keep breaking, you can whisk in another egg – it will help make them more elastic; this also mean you should play with the heat settings – they may need lower/higher temperature. Also, try the first “test” crepe and add more salt or sugar, if necessary.
- Transfer a baked crepe on a plate and repeat with the remaining batter. Depending on your pan size and thickness of the batter, this amount of batter will yield 7 to 9crepes. Enjoy plain, with sweet or savoury toppings.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.