CrepePancakeCrepes originated in the Brittany region of France, and are said to be a lifesaver for the people of Brittany because Brittany is a rocky region with little arable land, and one year there was no food. The locals had to use the flour they had stored in their cellars.FlourMix the flour with water and cook it into a thin layer.Pancake|Currently, this thin pancake has become the main food of the local people, and it has also become a popular and distinctive food that is popular throughout France and abroad.

How to make crepes

IngredientsPreparation

Low-gluten flour62 gramsMilk150 grams, 10 grams of fine sugar, 1 gram of saltEggs1 gramButter15 grams, freshCream8 grams, 5 grams of rumCheese150 grams, yellowPeachJam30 grams, 20 grams of fine sugarFresh cream200 gramsYogurt50 grams

Steps

1. Mix low-gluten flour and salt, add sugar, and stir in eggs.

2. Add milk and stir, then add melted butter, rum and cream.

3. Brush butter or salad oil on the non-stick pan, heat, and quickly pour in the batter and rotate it to form a circle. Cook over low heat.

4. Once the crepe is golden brown, flip it over, and cook the other side, layering and covering with plastic wrap.

5. Whip soft cream and cheese with sugar until smooth, then add yogurt.

6. Addpeachjam and mix well. Whip cream and place in the jam to mix well. The cream filling is complete.

7. Spread the crepe, squeeze the spiral cream filling with a piping bag, and then cover with another crepe, and squeeze the cream filling again. Repeat this several times, and sprinkle with sugar.Addpeach and

plum slices. Refrigerate for eating.

Tips for making crepes

Ingredients

60 grams of low-gluten flour, 20 grams of fine sugar, 60 grams of eggs, 10 grams of butter, 180 ml of milk, a pinch of salt.

Steps

1. Place butter in the pan and heat over high heat. When the bubbles start to appear and disappear, immediately turn off the heat.

2. In the low-gluten flour, mix eggs, fine sugar, and salt.

3. Mix well, then add the slightly cooled butter, and mix well.4. Add milk one at a time.

Each time you add it, stir until the milk is completely mixed.5. Finally, sift the mixture through a sieve and place it innon-stick pan.

Notes

1. Before cooking the crepe, mix it again, otherwise the bottom layer will be too thick.

2. If the first crepe is cooked, don't worry, because the first crepe is usually used to test the heat.

3. When the edges of the crepe are golden brown, and the surface of the un-cooked side is also cooked, you can flip it over and cook both sides until golden brown.

Introduction to Crepe Food

Crepe Day

The Brittany region still retains traditional customs and festivals. The French have set February 2 as "Crepe Day".Every year on February 2, people hold crepe celebrations, singing and dancing, and celebrating the arrival of the harvest. This has made Brittany even more unique.This popular local food is now a popular food in the ancient town of Dinan, Brittany, and you can see crepe shops everywhere on the streets. Every noon, a large crowd of people will come to eat the delicious crepe.The name of crepe comes fromthe largest night market in Taiwan, "Feifeng Night Market".The original intention was to let the friend who studied abroad in the United States taste the authentic French crepe. The boss, who was full of love, invented and sold it.Now "crepe" has become a popular food in Taiwan's major shopping malls and night markets.

In 1999, Taiwan's major media began to interview and report on "crepe", and this name quickly became a popular food in Taiwan. In 2002, it was registered as a trademark.

The Chinese name for "crepe" originated in the largest night market in Taiwan, the Fengjia Night Market.Initially, the goal was to fulfill the dream of a friend returning from studying in the United States to eat authentic French-style crepes. The owner, motivated by a sense of loyalty, began to research and develop them for sale.Now, "crepe" has become a popular food item in major shopping malls and night markets across Taiwan, with people enjoying a crepe each.Starting in 1999, Taiwanese media began interviewing and reporting on "crepe," which eventually became a well-known food term in Taiwan. To better protect the brand, "Crepe" was registered with the National Trademark Office in 2002.