Red Rose Crepes

Red Rose Crepes

1. Mix low powder and salt, sieve 2, 3 times

2. Eggs and sugar, whipped until the sugar melts

3. Heat the milk to warm

4. Steamed beetroot juice

5. Add the red juice to the milk

6. Pour the red milk into the egg yolk and mix well

7. Melt the butter while hot, add it to the egg mixture, and stir well

8. Sift the flour in

9. After mixing well, wrap it in plastic wrap and refrigerate for 1 hour

10. Take out the crepe paste after standing, and stir again evenly

11. Heat a saucepan over medium-low heat and add a spoonful of flour paste

12. Shake the pot to spread the powder evenly on the bottom of the pot. The crepes heated in the pot are bubbling and the edges are dry. Use your hands to slowly lift up and quickly turn over and continue heating for more than 10 seconds

13. Pour the crepes on the cold rack and put it to luke warm

14. Cover the crepes with plastic wrap

15. Carve out a circle with a round mold. I carved 3 pieces of 11CM, 3 pieces of 9CM, and 4 pieces of 6CM.

16. Arrange from smallest to largest, with the smallest diameter at the bottom

17. Roll up the crepes from small to large without being too tight

18. The end part can be pasted with sauce, I use my own orange jam, can use salad sauce or whipped cream

19. Cut the rolled crepes into two

20. This is a flower

21. Put some jam on the plate to fix the flowers

22. Put the rose crepes on the jam

23. Avocado peeled and sliced to make flower leaves

24. Just decorate it on the plate

Tips:

Low powder must be sieved twice and mixed well before use! It must be done with a small fire!