How to make crispy crepes

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  1. Add milk to sugar and stir until sugar melts.Add the whole eggs and mix evenly.

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  2. Dissolve the butter in thermal water, pour it into the milk, and stir evenly.

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  3.Sift in the low flour, stir evenly, and finally sift.Let the sifted batter rest for 1 hour to allow the gluten in the batter to dissipate.

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  4.The best frying tool is a non-stick pan, preheated over low heat.Pour in appropriate amount of oil.The temperature is controlled at around 130 degrees.

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  5. Use a large spoon to pour two spoons at a time, pouring from the middle part Let it flow naturally into a round shape.

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  6. Wait until the edge of the cake rises on its own, proving that that side has been formed.

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  7. Try to lift one side, it feels dry and brittle, gently Flip over and cook for half a minute before pouring out.Continue to bake the remaining crispy crepes.

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  8.Wash the cucumber and coriander and cut into small pieces.

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  9. First brush the hot sauce in the middle of the crepe.Add cucumber strips and coriander segments.

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  10.Be sure to pay attention when folding, because our biscuit is crispy, so Use a flat spatula to press in the middle, but don't press too hard to break the crepe.Place in a small bowl and serve.