Proper amount of fruit

Granular pancake skin

Low gluten flour 120g

Three eggs

40 grams of sugar

280 grams of milk

20 grams of whipped cream

20 grams of olive oil

A little salt

rice pudding

Half a bowl of rice

A third teaspoon of salt.

A spoonful of sugar

A drop of vanilla extract

200 ml of milk

The practice of sushi dessert

Make crepe crust

Add 40 grams of sugar and a little salt to three eggs, and then beat them up.

Add 280g of milk, 20g of whipped cream and 20g of olive oil into the egg mixture in turn, stir well, sieve in 120g of low-gluten flour several times, stir well, and then put the batter in the refrigerator for 30 minutes.

While the Swiss diamond is hot, scoop in one or two spoonfuls of batter, turn it over to spread the batter evenly, and take out the crepe skin after molding.

Make rice pudding

Add half a bowl of leftovers to 200ml milk, heat over high fire until the milk bubbles, and then turn to low heat.

Add 1/3 teaspoons of salt, 1 teaspoon of sugar and 1 drop of vanilla extract, continue heating for 10 minute until the milk is sticky and the rice grains are still intact, and then put it in the refrigerator for one hour.

Cut the fruit into small pieces one centimeter square.

Spread crepe skin on the roller blind, spread rice pudding evenly and sprinkle with diced fruit.

Roll up the crepe skin with sushi roller blinds and tighten the hem.

Wrap the sushi roll in plastic wrap and refrigerate for 30 minutes. Take it out and cut it into small pieces.