Egg-filled pancake

Overview

Egg-filled pancakes have never been made well. Using this stupid method, the eggs taste tender and the skin is thin.

Knead the dough, add the flour to the water and knead it into a smooth dough. Cover with plastic wrap and let it rest for ten minutes
Roll the dough into a large sheet about 0.5 cm thick
Stamp
Modulo
Take two discs and brush the front with oil (brush both)
Place two oiled dough pieces together and roll them out thinly with a rolling pin
Tear the two large sheets apart and lay them flat on the chopping board
Turn on low heat, add a small amount of oil, and after it is slightly heated, put in a piece of dough
Slowly pour in the egg liquid
Use a brush to smooth the egg liquid while pouring
While the egg liquid is not congealed, add another piece of pie crust.
Fry over medium heat until both sides are brown
It’s not very pretty, but it tastes good
The skin is thin and the eggs are tender. It tastes better with some sauce.