1. Add appropriate amount of water to the flour and stir into a flour
2. Then it is mixed into a soft dough, the hardness of the dough is as good as the "earlobe", and it is covered with plastic wrap.
3. After 1 hour, knead the dough for 5 minutes, and the dough will be very soft and smooth.
4. Take out the dough that has been made for more than 2 hours and knead it evenly
5. Homogeneous undersurface agent
6. Take a face powder and roll it into thin slices, apply a layer of linseed oil evenly, and sprinkle a little salt
7. Then roll it up and stretch it gently
8. Start from the top and serve as a raw oil cake
9. After doing it in turn, send another 10 minutes
10. Gently roll the raw dough into a pancake
11. Put it in a preheated electric baking pan and brush a little oil on the surface
12. Set the pattern, turn it over and re-brand, repeat this 3 times, which is the so-called triple-turn-four-pattern
13. Both sides are golden brown and serve
14. Put it out of the pot and serve on the plate, ready to taste
Tips:1. This kind of crepes must be turned frequently to cook but not paste, soft but not hard.
2. There is no linseed oil, other oils can be used. But it is best to use cooked oil that has been left to cool.
