Crepes/ Teflon Leker
Ingredients
- 100gr rice flour
- 60gr cornstarch
- 30g all-purpose flour
- 80gr sugar
- 1 egg
- 1 tbsp melted margarine
- 1/2 tsp vanilla paste
- 1/2 tsp baking soda
- 260ml UHT milk
Spread
- Butter/ Margarine
Topping
- Grated cheddar cheese
- Meses
- Banana
- Sweet thick
Cata Making
- 1. Mix all ingredients until well blended.
- 2. Heat the non-stick Teflon, pour the batter & rotate the Teflon until the dough is as thin as possible (you can also help with a brush to make it evenly thin).
- 3. Cook over low heat until the edges are browned, spread with butter & give the topping.
- 4. Fold in 2 / according to taste.
- 5. Lift & serve.
Notes
- • Do not grease the pan with oil/margarine so that the outer skin is not striped & cooked evenly.
- • Avoid jam as much as possible, because jam will make the crepes moist so that it quickly becomes sluggish.
- • Store in cool temperature. I let it sit overnight in an air-conditioned room without putting it in a closed container in the morning, it was still crunchy.
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