Fruit Crepes
1.
Raw material map
2.
First put the liquid material in the crepe into the cup of the food processor.
3.
Add a pinch of salt and add low powder.
4.
Use a food processor to stir into a uniform batter.
5.
Filter twice with a strainer.
6.
Let stand for 30 minutes.
7.
Put the non-stick pancake frying pan on the gas stove or induction cooker, preheat it on a small fire, no need to put oil, pour a spoonful of batter. Don't make too much batter, just make a pancake.
8.
Turn the frying pan quickly to spread the batter and heat it over a low heat all the way.
9.
Fry until the shape is set. When the surface is bubbling, use both hands to lift the edge of the crepe and turn it under, and continue to fry for a few seconds.
10.
Let the fried crepes let cool. I made 12 sheets of this batter.
11.
Every time you make the next one, put the cooking pan on a damp towel to cool down, so as not to set the batter before it spreads out.
12.
Whip the whipped cream with caster sugar.
13.
Fold the cold crepes in half and roll them up slightly.
14.
Squeeze the cream and decorate with fruit.
15.
Finished picture
16.
Finished picture
17.
You can also fold it in half and roll it into a cone. Fill the hollow part with diced fruit and drizzle with yogurt or chocolate sauce. For breakfast, great.
18.
Finished picture
