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["Heat milk til just comes to a boil. Add thai tea, cover and steep, off the heat, for at least 2 hours. Sieve. (Can be done days ahead.)", "Sift flours.Combine coconut milk through salt and whisk into flour til a smooth batter is formed.Add black sesame seeds. Let rest at least 30 minutes.", "Heat a small 8"" non stick skillet til hot, wipe with paper towel saturated in clarified butter or canola oil. Make a test crepe. Pour in 3 Tablespoons crepe batter, while rotating pan , so crepe is thin and rund. Let edges set til brown, flip and cook a few seconds til brown spots form. Remove and stack on plate, covered with damp towel. Add milk as needed, to thin batter.", "Assembly: Place the crepe on a plate with the second (spotted) side down. Spread a thin layer of azuki cream over the crepe, follow with whipped cream, sprinkle with pecans. Fold into quarters or roll up crepe. You could also make a 'cake' of layers of flat crepes with azuki, cream and pecans, cut into wedges to serve.", "* Note: Ginger Syrup: Add 2 cups white sugar to 1 cup boiling water with 1/2 cup unpeeled thinly sliced ginger. Simmer 1/2-1 hour til slightly thickened and has strong ginger flavor.Lasts forever.", "** Azuki (sweet bean paste) can be found in Japanese and Chinese markets alike. It is used widely throughout Asia. It is available canned or in plastic bags. Coconut milk , thai tea and black sesame seeds will be found in the same Chinese or markets.", "Option: Instead of using azuki cream, spread crepe with layer of whipped cream, sprinkle with 1/4 cup dessicated (unsweetened) coconut, and chopped pecans.", "***I like coconut milk for its richness and mellow coconut flavor but I find the pancake flavor to be better when I include cow's milk as well."]
