Exercise:
1. After the eggs are beaten, add about 30g of milk and mix well, then add low-gluten flour and salt and mix well, and then add the remaining 120g of milk to continue mixing.
2. Add melted butter, rum and whipped cream in turn to complete the crepe batter.
3. Put a little butter on the non-stick pan, heat it until it has obvious heat, pour in a spoonful of crepe batter, and quickly turn the pan to spread the batter into a thin and even dough. After waiting for 1-2 minutes, turn over and continue heating for about 1 minute.
4. Wrap the crepe in Cupid strawberry jam and match the sweetness of Cupid salad dressing.