How to make authentic Taiwanese crepes

Crepes also have two flavors of sweet and salty, also has the name of sun cake in foreign countries, symbolizing the sun. Here I bring you the authentic Taiwanese crepe recipe, I hope it will be useful to you.

Ingredients:

Cold water: 227g, Cold milk: 227g, Eggs: 4, Salt: 1/2 tsp (2.5 ml, approx. 2-3 grams), Flour: 210g, Butter: 56g

Method:

1. Add the water, milk, eggs, and salt together inside the container of your food preparation machine, then add the flour and melted butter. Be sure to follow this order of adding the liquid and then the flour, otherwise, the flour will easily stick to the inner wall of the container. Then turn on the food processor and beat on the highest speed for 1 minute.

If you find a small amount of flour sticking to the inside of the container, use a rubber spatula to scrape it into the batter, and then beat again on the highest speed for 2-3 seconds. Pour the finished batter into a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

2: Fry the crepes. First of all, let's talk about the pan for frying crepes, the traditional way is to use a cast iron pan, if you use it properly, you can fry a very beautiful pattern, but of course, if you use it improperly, it will be a sticky mess, and even the most good-tempered person will be on fire. So for home made crepes, a non-stick pan is the way to go.

Of course, there are some so-called crepe special pan on the market, in fact, it is a very shallow ` pan only, the use is very single, it is not worth special purchase. Common crepes are roughly 15 cm in diameter, just enough to utilize an 8-inch (20 cm diameter) pan.

3. To grease the pan for each crepe, the most convenient tool is a brush. Have the brush and a small dish of peanut oil ready before you start frying the crepes. Because the pan is so hot, make sure your brush is a baking food-grade brush that can withstand the heat.

4. First, determine the amount of batter you need for one crepe. For a 20 cm diameter pan like the one in the photo, you'll need between 30-40 ml of batter per crepe, so you'll need a measuring spoon with an accurate scale. You can vary the amount of batter slightly in the beginning until you find the result you are most satisfied with.

5. Pour the batter into the pan and rotate the pan so that the batter spreads out flat on the bottom of the pan, forming an even pancake. This process is easy to say, but in practice there are quite a few tricks. The most critical thing is to judge the temperature of the pan. If the batter solidifies quickly as soon as it enters the pan, and before you finish turning the pan, the batter has all solidified, the temperature of the pan is too high, and you need to lower the heat of the stove, and take the pan off the stove to let it cool down a little bit.

Of course, if you've turned the pan a few times and the batter hasn't solidified yet, your pan is too cold and you need to increase the heat. The ideal situation is that the batter is always calm (without a lot of air bubbles) when it goes into the pan, and by the time you've turned the pan around for a week, the batter can flow to all corners of the pan and form a flat pancake while it starts to gradually become solidified.

6, such as the surface of the pancake solidified, you can start shaking the pan, try to let the crepe with the bottom of the pan, while starting to closely observe the edge of the crepe, when you see the edge of the part of the beginning to become golden, that side of the fire is almost the same, in the rubber spatula (note that, be sure to use heat-resistant silicone spatula!) ), use your hands or other tools to turn the crepes over with the aid of a rubber spatula (note, make sure to use a heat-resistant silicone spatula!).

7, because the pancake is very thin, so after flipping the pancake can be fried for 1 minute, and it is unlikely that this side of the pancake will be fried again with the same beautiful pattern. There are many ways to eat savory crepes, including stacking them one on top of the other and spreading cream, mushrooms, or spinach between the layers, or more simply rolling them in your favorite dish, which is the combination of shredded cucumber, smoked salmon, sour cream, ground black pepper, and chopped scallions pictured below.