Red rose crepe
Overview
Continuing to develop my beetroot recipe, I steamed the beetroot today and used its juice. It’s really gorgeous! Beautiful! Wouldn't it be perfect to use it to make a rose?
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Ingredients
Steps
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Mix flour and salt and sift 2 or 3 times
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Beat the eggs with sugar until the sugar melts
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Heat the milk until warm
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Steamed beetroot juice
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Add the red juice to the milk
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Pour the red milk into the egg yolk liquid and stir evenly
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Melt the butter and add it to the egg mixture while it's hot, stir well
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Sift the flour into
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After mixing evenly, wrap in plastic wrap and refrigerate for 1 hour
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Take out the crepe batter after it has rested and mix it evenly again
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Heat a pan over medium-low heat and add a spoonful of flour paste
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Shake the pot to spread the batter evenly on the bottom of the pot. Heat until the crepe in the pot bubbles and the edges are dry. Use your hands to slowly lift it up and quickly turn it over and continue to heat for more than 10 seconds
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Place the crepe on a cooling rack and let it warm
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Cover the crepe with plastic wrap
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Use a round mold to carve a circle. I carved 3 pieces of 11CM, 3 pieces of 9CM, and 4 pieces of 6CM
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Arranged in order from small to large, with the smallest diameter at the bottom
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Roll up the crepe from small to large, not too tight
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The end part can be pasted with sauce. I use the orange jam I made myself. You can use salsa sauce or whipped cream
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Cut the rolled crepe into two
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This is a flower
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Also put some jam on the plate to fix the flowers
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Put the rose crepe on top of the jam
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Peel the avocado and slice it into mosaics
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Decorate it on the plate again
