Compared with Melaleuca cake, this kind of pancake is not spicy or dazzling, but it is also very popular in Europe, America, Japan and even Africa. In front of the pancake stall where crepes are made, you will see the familiar pancake pot and pancake scraper, and China people who are used to Tianjin pancakes will immediately recognize which kind of Tianjin pancakes have disappeared in France for a long time. The crepes and Tianjin pancakes are very similar, not only in the manufacturing tools and technology, but also in the batter. However, French pancakes are mostly sweet and very sweet. It is not easy for people with impaired glucose tolerance to eat the whole French pancake completely.
The crepe originated in Brittany in northern France. Brittany, a coastal city, is full of stones and does not produce food. It is said that during the famine, people often make pancakes with the remaining flour, which has become the favorite staple food of local people.
When we talk about crepes, we mean sweet cakes. As a dessert, it is made of eggs, flour, butter, butter and wheat flour. After baking in the pot, sprinkle all kinds of ingredients: butter is essential, sugar or powdered sugar is standard, chocolate sauce and peanut butter are conventional flavors, and fruit slices (strawberries and other berries, banana slices) are also available. Xiankeli cake is usually used as a staple food. They are mainly made of 100% buckwheat flour, which can effectively avoid the common wheat gluten allergy in Europe. Mainly includes ham, cheese, eggs, vegetables, fish and other meat. In fact, salty cakes are more suitable for China people's stomachs.
At present, there are many boxed "Melaleuca Cakes", mainly made of "Banji" and cream. There are pancakes and pancakes. The practice of pancakes is very similar to that of pancakes, while the practice of Banji in Hong Kong is not exactly the same as that of traditional British pancakes. It is said that the custom of Hong Kong salted chicken originated in Malaysia and is expressed in Hong Kong dialect. Hong Kong Banji tastes smoother.