Cantonese Sweet Crepe Roll

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Makes 2

Batter:

Mix together well then rest.

1 cup {158 g}

glutinous rice flour

1/2 cup {79 g}

rice flour

3 TBL {23 g}

AP flour

1 TBL {12 g}

sugar

pinch

salt

1 1/2 cup {355 g}

water, room temp

Filling:

Blend using food processor, add sugar to taste.

1 cup {146 g}

assorted nuts, seeds dried coconut

TT

sugar

Instructions

Now make the crepes. I would suggest using a non-stick pan. In medium-high heat, spray a little neutral oil on hot pan, spoon a large spoon of batter in pan, lift the pan and let the batter run round, when the upper side is set, usually takes about half a minute, flip to other side. The batter is white so the crepe wouldn’t be too golden, light golden is good enough;

At this point crepes can be cooled, separated using parchment and frozen.

To make filled crepes:

It only takes a few minutes to make the crepes. Place one sheet on a cutting board, sprinkle some filling on top, and roll. It’s made of rice flour so it’s easy to roll and seal. Then cut into big bite size.

https://yingchen.life/2019/08/21/cantonese-sweet-crepe-roll/

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