Crepes for Sri Lankan Chinese Rolls
User Reviews
5
8 reviews
Excellent
Crepes for Sri Lankan Chinese Rolls
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 egg large
- 1 cup milk
- 1/2 cup water
- 1 cup flour
- 4 tablespoons butter melted
- cooking oil for coating the pan
- 1 tsp salt
Instructions
- In a large bowl beat the eggs, water, salt and butter till well combined.
- Whisk the flour into the egg mixture until it is smooth with no clumps.
- Add the milk into the mixture and whisk to mix well.
- Alternatively, you can add all the ingredients into a food processor or blender and process the mix until smooth and mixed well.
- Leave the batter for about 30 minutes to rest.
- Heat a 9 inch flat pan (a crepe pan) over medium heat and lightly coat it with some oil. (I brushed the oil using a pastry brush).
- When pan is heated, ladle just enough batter to thinly coat the bottom of the pan (about 1/4 a cup or less - depending on how thick the batter is).
- Let the crepes cook for about 20 seconds (unlike regular crepes, you do not want these to colour), flip them and cook for another 10-20 seconds until crepes are cooked through, slightly crispy on the edges, but with little colour on them).
- Transfer crepe onto a plate. You can easily pile the crepes on top of each other until the next step.
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User Reviews
Overall Rating
5
8 reviews
Excellent
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