Rainbow Crepes

Name: Rainbow Crepes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g Anjia Butter (with salt); 150g Low-gluten flour; 45g Caster sugar; 130g egg; 400g milk; Some Food coloring; 500ml Light cream; 80g White sugar; 1/2 tbsp Vanilla wine

by Sugar Eclair Halloween

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It’s the New Year’s Eve, I put a colorful rainbow Melaleuca, hoping it will be the same colorful year, suddenly I want to eat cream, so I chose to make the Crepe Melaleuca, and the fillings are too much, and the stack will be very high. , I was frightened and afraid of being knocked down when I took it out. As a result, when I was taking pictures, I was tossed back and forth, so I didn’t take many pictures of the finished product, and I didn’t want to grab the camera with the cream on my hand. If you do it again next time, let's make the sandwich a little thinner~ Then I left a message to ask about how to make a layered cake. By the way, I will make a mistake. This pie crust is a universal basic type, and it can be made with cocoa powder and matcha powder to make it into a seasoning. There are of course a lot of fillings, I just used the most common whipped cream. The surface can be sprinkled with powdered sugar, cocoa powder and matcha powder for decoration, which will look better.
Pie crust: 20G salted butter, 150G low-gluten flour, 45G fine sugar, 130G eggs, 400G milk, food coloring filling: 500ML light cream, 80G sugar, 1/2 tablespoon of vanilla wine

Ingredients

Rainbow Crepes

1. Beat the eggs with sugar and then add melted butter and mix well

2. Sift in low powder, mix well, add milk in portions and mix well

3. Sift the mixed batter and set aside

4. Divide into 7 cups. This batter can fry 22 crusts with a diameter of 20CM. After dividing into seven parts, you can bake 3 sheets per part and there is a little batter remaining. Add 1 drop of food coloring to each part.

5. Brush a little oil in the pan, pour about 1/3 of the batter and spread it out

6. It can be torn off when the edges are dry and slightly detached from the surface of the pot. You can see that the crust is relatively thin.

7. Turn it over and burn it for a few seconds to take it out

8. A close-up of the pie crust, the front and the back are all clean with a touch of color, keep the pancakes low, so that there will be no brownish color. The first few pieces of red fire will not look good when the fire is too big, but it doesn’t actually affect

9. Complete all 21 pie crusts in sequence

10. Whip the whipped cream with sugar and vanilla wine, this portion just runs out. At first I thought it must be enough, so the filling was thicker, but actually I stole some while rubbing it, otherwise there might be a little surplus in this amount.

11. Spread some cream on the dough, leaving a part of it around and don’t spread it all over

12. Spread a layer of cream on top of the crust. After folding the pastry, gently press the cream to push the cream away from the edges. Because the middle is slightly thicker and the edges are thinner, it will gradually form the shape of a small mountain bag on the picture.