Black rice crepe

Overview

Crepes (Crepes) originated in Brittany, France. In the early days, they were heated on a large clay disc with firewood, then flour paste was poured on the plate to bake a thin cheese-flavored pancake. There are two main flavors. Sweet crepes are made with wheat flour, while salty crepes are made with buckwheat or rye flour. If office workers don’t have time to make breakfast in the morning, they can fry the crepes in the evening and put them in the refrigerator. In the morning, roll them with your favorite vegetables, ham and other ingredients, pour a glass of milk, and it will be a delicious breakfast; in the afternoon, roll them with fresh cream, fruit and various sauces such as chocolate sauce and mayonnaise, or add ice cream and make a cup of coffee, and you will have another delicious afternoon tea. Making this crepe still requires some skills, but I think it shouldn't be difficult if you know how to make egg pancakes. This time, I added black rice paste to the crepe. Black rice is known as medicinal rice and longevity rice and is more nutritious.

Tags

• pasta
• breakfast
• afternoon tea
• western food
• all-purpose flour
• black rice
• corn oil
• egg
• sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Step 1: Wash 100 grams of black rice and cook it into rice. The ratio of rice to water is 1:1.2~1.5. It is better to cook it a little bit. The amount of water used here is not included in the recipe.

   

2. 2 Step 2: Take 50 grams of black rice, add 200 grams of milk, add 30 grams of sugar, 2 grams of salt, put it into a wall breaking machine and beat it into a fine rice milk.

   

3. 3 Step 3: Pour the black rice milk into a basin, beat in 4 eggs, and stir evenly.

   

4. 4 Step 4: Pour in the remaining milk, 100 grams of flour, and corn oil, stir evenly, and add water or flour depending on the thickness of the batter. See the picture in step 6 for the batter status.

   

5. 5 Step 5: Strain the mixed batter to remove coarse particles.

   

6. 6 Step 6: The batter is in a state where the scraper can lift the batter and it will drip in a line.

   

7. 7 Step 7: Grease a non-stick pan with kitchen towel and heat over low heat. Also prepare a wet rag and a piece of plastic wrap.

   

8. 8 Step 8: Heat it until it feels hot but still bearable. This temperature is more important. Failure to spread the cake is mainly because the temperature is not well controlled. But usually the first piece of cake is not spread out well, after all, I am afraid of getting burned.

   

9. 9 Step 9: Scoop a spoonful of batter, pour it to the side of the pot, and shake the pot to make the batter flow into a round shape.

   

10. 10 Step 10: Fry over low heat. If the edges of the crust turn white and there are many bubbles in the center, it means the cake is cooked.

    

11. 11 Step 11: Use a silicone spatula to lift up the edge, peel off the pie crust with both hands, and place it on the prepared plastic wrap. Wear gloves if you are afraid of burning. Before frying the next pancake, wipe the bottom of the pan with a damp rag to cool it down. Wrap all the fried crepes in plastic wrap and let cool and refrigerate for use the next day.

    

12. 12 This is a rolled lettuce salad.

    

13. 13 This one is rolled with banana slices, topped with mayonnaise and tomato sauce.

    

14. 14 This is the simplest way to eat it, pour mayonnaise, serve with cherry tomatoes, and also sprinkle with sugar.

    

15. 15 Let me show off my bean paste lace again, haha!