Pineapple Crepe
Overview
I have made crepes several times. After eating them for a while, the leader made them again in a different form. The form changed. Although the taste was the same, it seemed fresh.
Tags
Ingredients
Steps
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Pour the pineapple pieces into salt water first, then cut them into corn-sized pieces. Place a small pot on the stove, turn on the heat, and add butter;
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After the butter is melted, add pineapple cubes and sugar, and stir while cooking;
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When the pineapple is just hot, add cornstarch, stir quickly, and cook until the flour and pineapple are slightly sticky and transparent, indicating OK, turn off the heat, and scoop up the filling;
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In a large bowl, add butter and beat until fluffy;
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Add sugar, egg liquid, essence, stir evenly, then add salt to the flour, sift into a large bowl, and stir evenly;
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Place the pan on the stove, turn on medium-low heat, coat the pan with a thin layer of oil, use a larger spoon, spoon a spoonful of batter into the pan, not too much, just enough to spread out one cake, then use a batter pusher to push the cake evenly, if you don't have a batter pusher, you can also use a slightly flat spatula;
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Put an appropriate amount of pie filling on one side of the pie crust, not too much, as shown in Figure 7;
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Fold the left and right ends of the cake toward the center, leaving the center about 2.5 inches wide;
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Then fold the front and rear ends over, leaving the middle about 3.5 to 4 inches wide to form a square baggage;
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Then flip over and fry until golden brown. If the front side is still too tender, you can also flip over and fry until golden brown.
