【rose Crepes】: Give People The Fragrance of Roses

【rose Crepes】: Give People The Fragrance of Roses

1. First make crepes. Prepare all the ingredients for making crepes, low-gluten flour + salt, and sieve 2~3 times in advance after mixing;

2. Beat the eggs + sugar until the sugar is almost melted. The eggs are best at room temperature;

3. Add warm milk and mix well;

4. Add food coloring and mix well;

5. Melt the butter into a liquid, add it to the egg liquid while it is hot, and continue to stir evenly;

6. Mix the liquid mixture with the powder, and stir until there are no powdery particles;

7. Cover with plastic wrap and store in the refrigerator for more than 1 hour or overnight. I stayed overnight;

8. The next day, take out the crepe paste and mix it well again (the paste at this time may be slightly thicker than before standing, this is normal). Heat the pot on medium and small heat until you put your hand at a height of 5cm from the pot, you can feel the heat that is not hot (the pot must not smoke), and add a spoonful of powder slurry (this is the large spoon we usually use for soup, about 30ml) ；

9. Shake the pan to spread the paste evenly on the bottom of the pan. Heat on low heat until the crepes in the pan puff up bubbles and the edges of the pancakes begin to dry and crust slightly;

10. Turn the heat to low, and use a spatula to make a circle along the edge of the crepe to separate the edge of the crust from the pot;

11. Slowly lift the crepe with both hands and quickly turn it over. If the temperature is right, you can see that lace-like patterns have appeared on one side of the crepe;

12. After heating the other side for 10 seconds, pour the crepes on the cold rack, cool to lukewarm and cover with plastic wrap or wet towel. Repeat this process until all the paste is used. Note that before spreading the cakes, remix the flour paste;

13. Take 3 round molds of different sizes, I used 11cm, 9cm and 6cm respectively to carve the crepe into a circle. The specific quantity is adjusted according to the size of the roses you want to make. I carved 3 pieces of 11cm, 3 pieces of 9cm, and 4 pieces of 6cm;

14. Arrange the carved crepes in order from smallest to largest, with the smaller diameter on the bottom and the larger diameter on the top;

15. From small to large, roll up the crepes without making them too tight;

16. At the end, put some salad dressing on it and glue it;

17. The rolled crepes can already see the embryonic form of the rose;

18. Divide the rolled crepe into two with a sharp knife from the middle;

19. Squeeze some salad dressing on the plate as a garnish;

20. Place the crepes on a plate with the cut side facing down, and then reshape it slightly to make the petals fluffy. The rose crepe is ready. When eating, you can add yogurt, cream, etc. I personally think that it’s also delicious with salad dressing~

Tips:

1. If there is no red pigment, you can try to add some red yeast rice powder and reduce the amount of low-gluten flour accordingly;

2. For other considerations when making crepes, please check my previous blog post: http://blog.sina.com.cn/s/blog_ec08dcae0102v6bv.html. The written there is already very detailed;

3. The more circular crepes that are carved out, the more layers of roses will be made;

4. When rolling up the round crepes, be careful not to roll them too tightly, just roll them up loosely.

5. I personally think that the crepes should be thinner so that it will be easier to shape the petals later.