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Instructions:
Combine the sugar, eggs, and honey in a mixing bowl; blend well. Mix in the flour, then the baking soda and water. Set aside for 30 minutes.
Place a nonstick skillet over medium heat. Pour in a 3-inch circle of batter, spreading it out as thinly as possible. Cook for 20 seconds, until small bubbles appear on the surface. Flip the crepe with a spatula and cook for 15 seconds, until golden brown.
Let cool, then spread the bean paste on half of the crepes, then top with the remaining crepes.
Adzuki Bean Paste:
Pressure cook the beans together with the kombu and raisins
for about an hour. Remove from flame, allow pressure to
come down and place on a low flame. Add sea salt and barley
malt. Cook for another ten minutes or so. Mash the beans
with a wooden pestle or grind in a suribachi (Japanese mortar
and pestle arrangement), until they become a thick, fairly
smooth paste.
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