Hello everyone, I'm Xiao Gao.
Today we will take a look at what flour can make thin crepes.
The first is mung bean flour, not mung bean starch.
If there are small lumps in the flour, add 2/3 of the water first.
Stir it into a thick paste to remove the lumps inside.
Add the remaining water.
If the flour is fresh and has no lumps, you can pour the water in at a time.
After stirring, its consistency is like this.
Don't make crepes right away, be sure to let it rest for half an hour.
This will happen if you cook the batter right away.
It will be very sticky. Can't make a complete crepe.
Within half an hour, flour absorbs water.
After fully fused together, start making crepes.
Stir first, not full of one spoonful.
Heat the pan and brush with oil.
Add the batter.
Use a small wooden stick spread the batter.
Soon the sides are up, and you can flip it.
The same pan, the same batter, it took half an hour.
It can be completely non-stick.
The crepe is very thin, cook briefly on the other side.
Continue to cook the next one.
Brush the oil while it is hot.
Spread the batter.
Out the pan.
The freshly cooked is crispier.
But if you put one on the top of another, the crepes underneath will gradually become soft.
Take one out from below.
The crepe made from mung bean flour won't break.
You see however I rub it, it won’t break.
This is how mung bean flour is.
You can use it to roll vegetables, meat, or fruit
Let’s take a look at corn flour.
I adjusted the water amount to the same consistency.
I also waited half an hour before cooking.
Compared with mung bean flour crepes, it is not thin.
And it's a bit sticky.
But it can keep it together, at least looks like crepe.
It can be easily broken into pieces.
Corn crepe has the taste of corn, and mung bean crepe has the taste of mung flour.
It is up to your own personal taste.
For people with gluten allergies, these two crepes can be used as a substitute for flour crepes.
If you eat flour, let's finally look at the ordinary flour.
Flour,
add water at a time.
The same consistency.
Rest it for half an hour.
Then cook.
Brush the oil
spread the crepes.
Compared with other pancakes, this pancake is easy to spread, so it is very thin.
The side turned up, turned over.
Briefly cook for few seconds and then out of the pan.
The top ones are crisper, the below are softer.
Take one from below too.
It's thinner and a bit transparent, so you can see my fingers.
Very strong, and not easy to break.
But compared to mung bean pancakes, it is a bit sticky.
If your cast iron pot is not well seasoned, it will stick to the pan.
If you are not careful, you will fail.
I didn't put any other seasonings today, I only used various flours and water,
so that you can see the difference between flours.
in conclusion. Mung bean flour has best results.
It won't stick to the pan and strong.
However it has strong mung bean flour taste.
Corn flour crepe is not as strong, and sticky to the pan, but still you can make crepe out of it.
Flour crepes are very strong and have a mild taste.
But it's a bit sticky.
After you understand the characteristics of various flour, you can choose which powder to use,
or you can add other seasonings to enrich the taste of crepes.
Thank you for watching, I’m Xiao Gao, and we’ll see you in the next episode^^