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 viscous 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 the next time;
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 formula is very small;
11.
Put a spoonful 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 is completely 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, and finish them one by one, sharing 15 crepes;
16.
After everything was done, I cut it into the size I wanted with a sharp knife, and I cut it twice;
17.
When eating, you can pour the soup with chocolate sauce and jam. 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.
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