1. Put low powder, white sugar, baking powder and salt in a large bowl and mix well;
2. Beat 2 eggs in a basin, add milk and stir well;
3. Pour the egg and milk liquid into the flour mixture in small portions, and stir evenly with a manual whisk;
4. In order to make the batter more delicate, sieve it again;
5. Add olive oil and mix well. I mix the batter in the evening, cover with plastic wrap and put it in the refrigerator to make the next morning;
6. Heat a flat-bottomed non-stick pan over medium heat, brush a thin layer of olive oil, stir the batter evenly with a rice spoon, pour 2/3 rice spoon of the batter into the pan, drip from a high place into a round shape, change to Fry on low heat until the edges are crispy and then turn over;
7. Fry for about 30 seconds to start the pan, this recipe can fry 8 slices of cake, I only fry 4 slices, and the remaining batter will be used in the refrigerator the next day;
8. Fry 2 candied eggs and 2 slices of ham;
9. Take 2 slices of crepes and place them on the plate, and put ham slices;
10. Then put the sun egg, fold the cover inward, sprinkle a little salt and black pepper, so you can eat it;
11. If you want more fragrant, take a slice of cheese and cut it into strips;
12. Put tin foil on the baking tray, put ham and egg crepes, sprinkle cheese sticks on top, and preheat the oven 180 degrees;
13. Bake until the cheese melts, about 6 minutes.
14. A nutritious ham and egg crepe is ready!
15. Don't forget to sprinkle a little salt and crushed black pepper when you eat!
Tips:1. Fry the first cake with a thin layer of oil on a low heat throughout the whole process. There is no need to brush the oil later.
2. If you use muffin powder, you don't need to add sugar and baking powder.
