1. To make a crepe crust, add 40g of white sugar and a little salt to the three eggs, then beat the eggs.
2. Add 280g of milk, 20g of whipped cream, and 20g of olive oil to the egg liquid in turn and stir well. Sift in 120g of low-gluten flour in batches. After stirring, put the batter in the refrigerator for 30 minutes.
3. When the Swiss Diamond pan is heated, scoop one or two scoops of the batter, turn it around to spread the batter evenly, and take out the crepe crust for use after it is formed.
4. To make rice pudding, add half a bowl of leftover rice to 200ml of milk, heat it on high heat until the milk is bubbling, then turn to low heat.
5. Add one-third teaspoon of salt, one spoonful of sugar, and one drop of vanilla extract. Continue heating for 10 minutes until the milk is thick and the rice grains are still intact. Then put it in the refrigerator for one hour.
6. Cut the fruit into small pieces of one centimeter square.
7. Spread the crepe crust on the roller blind, spread rice pudding evenly, and sprinkle with diced fruit.
8. Roll up the crepe crust with a sushi roll and tighten it while rolling.
9. Wrap the sushi rolls in plastic wrap and refrigerate for 30 minutes, then remove and cut into small pieces before serving.
