Three-color egg pancake roll

Overview

Do you want to have a nutritious and healthy breakfast, but are you worried that you won’t have enough time? In fact, as long as you prepare the breakfast for the next morning before going to bed at night, you only need to turn on the fire and fry it in the morning. With an overall plan, you will get twice the result with half the effort.

Tags

• staple food
• home cooking
• cantonese cuisine
• children
• afternoon tea
• cake
• butter
• egg
• flour
• purple sweet potato
• spinach
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Stir the egg liquid evenly, add appropriate amount of water, flour, and salt, and stir until there are no lumps.

   

3. 3 Wash and chop the spinach, add water and grind it in a blender. Treat the purple sweet potato in the same way, and filter it when pouring it out.

   

4. 4 Add flour and a little salt to the spinach juice and purple sweet potato juice respectively, and mix well to form a powder slurry.

   

5. 5 Pour the melted butter into the three-color powder slurry and mix well.

   

6. 6 Three-color paste with butter.

   

7. 7 Heat the pan, scoop out the egg mixture and spread it evenly in the pan.

   

8. 8 Fry until both sides are slightly brown.

   

9. 9 The spinach powder is also fried.

   

10. 10 Purple sweet potato starch paste. As long as the middle of the dough puffs up, you can flip it and fry the other side.

    

11. 11 Pan-fried three-color egg pancake, roll it into the thickness you like, cut into pieces and dip it in tomato sauce.