Crepes
1.
Mix the milk with salt, then add the whole egg and mix well.
2.
The butter melts in the heat insulation water, pour it into the milk, and stir evenly.
3.
Sift in low powder, stir evenly, and finally sieving. The sieved batter is allowed to stand for 1 hour to let the gluten in the batter dissipate.
4.
The best frying tool is a non-stick pan, preheated on a low heat, and pour an appropriate amount of canola oil. The temperature is controlled at around 130 degrees. Use a spoon to pour two spoons at a time, pour in the middle part and let it flow naturally into a round shape.
5.
Wait for the edge of the pie to lift up on its own to prove that the side has taken shape.
6.
Try to lift it to the side, it feels dry and crispy, turn it over gently, and you can pour it out in half a minute. Continue to bake the remaining crispy crepes.
7.
Wash cucumber and coriander and cut into small pieces.
8.
First brush the hot sauce in the middle of the crepe. Put on the cucumber strips and coriander.
9.
Be careful when folding, because the pie is crispy, so you need to use a flat spatula to press it in the middle, and you can't break the crepe with too much force. Put it in a small bowl.
Tips:
There are many ways to eat this kind of crepes, either sweet or salty. Put cheese slices, tomato sauce, and light cream.
