1. Sift the flour (low-gluten flour or medium-gluten flour is fine)
2. Add eggs and milk and stir well
3. Sift the batter (an important step to make a perfect batter) to make 4 to 5 crusts
4. Heat a crepe pan/pan over medium heat and spray a little oil to prevent sticking, then pour a spoonful of batter into the pan
5. Shake the pan quickly or use a pancake tool to spread the batter evenly into pancakes
6. When the entire crepe has solidified, the outermost circle is slightly tilted, which means it can be turned over. Turn off the heat for a while.
7. NO.1 shape: peanut butter is squeezed into a triangle on the crust
8. Spread banana slices on top of peanut butter
9. Just stack it left and right. I decorated it with chocolate and peanut butter and sprinkled it with coconut paste.
10. NO.2 styling: evenly squeeze some peanut butter on the crust
11. Spread banana slices on half side
12. Just fold the crepes in half and then in half
13. Decorated with chocolate and peanut butter pull string, and sprinkled with coconut paste
Tips:Don't spread the crepes too thick, otherwise the taste will not be good. When you pour the batter, you can turn off the fire first. It is easier to succeed when the batter is spread out and then fired.
