Pineapple stuffed crepe
Overview
I made crepes last time and gained some experience. This time I used the recipe of egg rolls, so the cake body became more loose. This time I used fresh pineapple for the filling, which is fragrant, sweet and delicious.
Tags
Ingredients
Steps
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Pour the pineapple pieces into salt water first, then cut them into corn-sized pieces. Place a small pot on the stove, turn on the heat, and add butter;
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After the butter is melted, add pineapple cubes and sugar, and stir while cooking;
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When the pineapple is just hot, add cornstarch, stir quickly, and cook until the flour and pineapple are slightly sticky and transparent, indicating OK, turn off the heat, and scoop up the filling;
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In a large bowl, add butter and beat until fluffy;
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Add sugar, egg liquid, essence, stir evenly, then add salt to the flour, sift into a large bowl, and stir evenly;
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Place the pan on the stove, turn on medium-low heat, coat the pan with a thin layer of oil, use a larger spoon, spoon a spoonful of batter into the pan, not too much, just enough to spread out one cake, then use a batter pusher to push the cake evenly, if you don't have a batter pusher, you can also use a slightly flat spatula;
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Put an appropriate amount of pie filling on one side of the pie crust, not too much, as shown in Figure 7;
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Fold the side without stuffing to the side with the cake to form a semicircle, and press it with a spatula to shape it;
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Then roll it up on the edge of the semicircle like an ice cream cone;
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Roll it up slowly;
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Roll into an ice cream cone shape;
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In order to better shape it, place the rolled cake in a cup with the largest diameter of the cup, so that the cake will not spread, OK.
