Crepe is considered a cake representing the characteristics of European agriculture. By the 12th century, people here also used rye to make a more nutritious and delicious crepe. Currently, crepe has two types, salty and sweet. While sweet crepes have been popular in Vietnam, savory crepes are still quite unfamiliar to many people.
Ingredient:
- 150g flour
- 180ml fresh milk without sugar.
- 4 pieces of cheese: 4 pieces
- 4 pieces of sausage sausage
- 1 chicken egg
- 4 pieces of bacon
- 1 lettuce
- 1 tomato.
- Cooking oil, butter, chili sauce, salt, sugar, mayonnaise
Doing:
Mix flour to make crepes: Use a fine sieve to sift flour, pour flour into a bowl, add a little salt and sugar and mix well. Continue to pour in fresh milk and eggs and stir until a smooth, lump-free mixture is obtained. Place the dough in the refrigerator for 30 minutes.
Wash the tomatoes and cut them into round potatoes. Lettuce pick, wash, take out to dry.
Heat the pan, put the butter in until it melts, then scoop 1 spoon of cake batter into the pan. Tilt to smooth the dough into thin circles. When you see the surface of the cake is cooked, flip the bottom side up, fry until both sides are golden brown. Do until the dough is gone.
After frying the crepe crust, continue to add bacon and sausage to lightly fry and then transfer to a plate. When eating, simply add tomatoes and lettuce to the crepe. Next, arrange the sausage and bacon, and finally drizzle with chili sauce and mayonnaise.
Some note:
- When pouring the cake, you should wait for the cake to cook and then turn it over, otherwise the cake will be crushed.
- If you don’t have butter, you can use cooking oil to fry the cake, but butter will bring a seductive aroma to the finished product and also stimulate the taste.
