Ingredients

　　EggOne piece

　　FlourAn appropriate amount

Two blocks of butter

White sugar, an appropriate amount

　　MilkAn appropriate amount

　　StrawberryCrepeSteps for preparation

1. Wash and cut the fruits into small pieces and mix with jam or cream.CustardorCreamMix evenly and set aside.

2. Melt two pieces of butter with sugar using a little bit of warm water to make a liquid.

3. Mix the butter-sugar solution, an appropriate amount of milk, and flour into a batter, then add egg liquid in two parts while stirring until it becomes a thin batter.

4. Heat a pan over medium heat and melt the butter pieces.

5. Pour the ingredients onto the pan and spread to form a round, thin crepe.Crepe.

6. Mix the jam with strawberry pieces to increase adhesion.

7. Place an appropriate amount of mixed strawberries on the crepe.

8. Roll it up, use some jam for sticking purposes, and then roll again.

9. Cut into sections and done.

Tip

Preparation Tips: The hardest part of making a pancake is the skin, which usually requires special flour to achieve. It should be thin and extremely soft and smooth, like a layer of skin. This time, my pancake skin was relatively unsuccessful; it was thick and not soft enough, considered a failure.Tips for Preparation: Pancakes are hardest to make in their skin, which usually requires special flour to be very thin and soft, almost like a layer of skin. My pancake this time was rather failed due to its thickness and lack of softness.Rice flourcan be added withstickyrice flourto make the skin more flexible so it's less likely to crack during rolling.The batter must be quite thin, not too thick. The pancake should also be very thin for easier rolling.Heat some oil in a non-stick pan, turn off the heat, pour the batter into the pan and immediately swirl the pan to spread the batter in circular motions, allowing the heat from the pan to set its shape slightly before turning on the heat again at low temperature. Make sure there's enough oil to prevent sticking.After heating the oil, turn off the flame, pour in the batter, immediately lift the pan and spread the batter in circular motions with "tang," allowing the heat from the pan to slightly set the shape of the batter. Then, turn the flame to its lowest setting and slowly cook through. The oil must be sufficient; otherwise, it will easily stick to the bottom.