Melaleuca Buckwheat Crepes
1.
Prepare buckwheat flour and flour
2.
The color of buckwheat flour is darker than flour. Put two types of flour in a bowl and add salt
3.
Pour in a beaten egg
4.
Add olive oil and stir by hand
5.
Add 250ml of water little by little, and stir the flour into a sticky dough
6.
Cover with plastic wrap and put it in the refrigerator overnight
7.
Take out the dough the next morning
8.
Gradually add 250ml of water, add water once, pump and stir evenly by hand, then add again
9.
After all the water is added, the dough becomes a thin batter
10.
Spread a little oil on the pan; the amount outside of the recipe is very small
11.
Put in a spoon of batter, turn the pot to let the batter flow around, and heat it with low heat; the spoon comes with the rice cooker
12.
After it's all solidified, it can be turned over
13.
Wait for a while, you can take it out; all the skins are done in turn; these batters make a total of 20 crepes
14.
Take a crepe and spread a layer of lemon curd
15.
Cover with a crepe, and then spread a layer of lemon curd, finish in order, share 15 crepes
16.
After everything is done, I cut it into the size I want with a sharp knife, I cut twice
17.
When eating, you can pour chocolate sauce and jam soup. The jam I use is whole jam, and the pulp and soup are separated; with a cup of coffee, the sweet afternoon tea begins.
Tips:
These batters are baked into 20 crepes in a 20cm pan, the size can be determined according to the size of the pan, and a non-stick pan must be used.
