Pixel Art-Inspired Matcha Green Tea Crepes with Red Bean Filling

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate matcha-infused crepes wrapped around a sweet red bean paste filling, inspired by colorful pixel art aesthetics. This Japanese-inspired recipe, ready in about 30 minutes, layers all-purpose flour, granulated sugar, matcha green tea powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 250 cal/serving

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Ingredients

1 cup all-purpose flour
2 tbsp granulated sugar
1 tbsp matcha green tea powder
2 large eggs
1 1/4 cups milk
2 tbsp, melted unsalted butter
1 cup sweetened red bean paste
for dusting powdered sugar

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Instructions

Step 1: In a medium bowl, sift together 1 cup all-purpose flour, 2 tbsp granulated sugar, and 1 tbsp matcha green tea powder until well combined.
Step 2: In a separate bowl, whisk 2 large eggs with 1 1/4 cups milk and 2 tbsp melted unsalted butter until smooth.
Step 3: Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for 10 minutes.
Step 4: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the skillet, swirling to form a thin, even crepe.
Step 5: Cook the crepe for 1-2 minutes until the edges lift and the bottom is lightly golden, then flip and cook the other side for 30 seconds. Transfer to a plate and repeat with the remaining batter.
Step 6: Spread 2 tbsp sweetened red bean paste onto one half of each crepe, then fold the crepe over to enclose the filling.
Step 7: Dust the finished crepes lightly with powdered sugar and serve warm or at room temperature.