Cranberry Melaleuca Crepes
1.
After the water, milk powder, and white sugar are heated to melt and mix, add the melted butter and stir evenly
2.
Whip the eggs evenly and pour into step 1, mix well and set aside
3.
Sift in low-gluten flour
4.
Mix until there are no particles and let stand for 10 minutes
5.
Pour a spoonful of batter into a non-stick pan, thin it out, and turn on a low heat
6.
Fry until the batter is solidified and the color turns yellow. If the batter is bulging, it means it is cooked. If you find that the batter is not very round, you can use a spatula to cut off the excess edges.
7.
Turn the noodles over with a spatula and start the pan
8.
Spread it flat and let it cool. Stack the noodles layer by layer at will, don’t place it so squarely, because it’s easy to take out later
9.
Add white sugar to the whipped cream and beat until 80%. Don't need to be so hard
10.
Dried cranberries, chopped and set aside
11.
First put a layer of cake, then a layer of cream, and finally sprinkle with dried fruit. Repeat again. You can decorate some fruits at will on the top layer
Tips:
1. If you use 390 grams of milk instead, the fried cake will be thinner.
2. At the beginning of frying the second noodle cake, be sure to let the pan cool before operation, otherwise the batter will start to solidify as soon as the batter is put on top, and the cake will be thicker.
3. You can use other fillings such as raisins or red beans, such as cranberries or mango, durian and other fruits instead or simply omit them.
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