Custard Pancake Roll

Custard Pancake Roll

1. Knock the eggs into a bowl, add salt, and beat them up.

2. Add the granulated sugar and mix well.

3. Add flour.

4. Pour the milk and stir well.

5. The batter is sieved to make it more delicate. (This step can be omitted.)

6. Heat up a non-stick frying pan over low heat, and scoop in an appropriate amount of batter.

7. Shake the frying pan gently to spread the batter evenly across the bottom of the pan.

8. The surface of the batter dries slightly, turn it over.

9. Fry the pie until golden on both sides, and lift the pan. (You can eat it.)

10. Roll up the pancake, cut in half, then cut off the corners, and place on the plate.

11. Pour honey.

12. Top with sugar osmanthus. (You can also eat it as a dip.)

Tips:

1. Adding a small amount of salt when beating the egg liquid can not only make the egg liquid solidify faster, but also significantly increase the sweetness of sugar and relieve greasiness.
2. Do not add milk all at once, the amount depends on the batter.
3. The batter can not be sieved. But if it is sieved, the batter will be more delicate and the pancake will taste better.
4. If the frying pan becomes sticky, apply a thin layer of oil first.
5. Because you need to put honey and sweet-scented osmanthus, pay attention to the amount of fine sugar.