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\u9999\u80a0\u9999\u83c7\u53ef\u4e3d\u997c<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.0.89″ background_layout=”light”]<\/p>\n
Serve 4 pcs<\/p>\n
Ready in 30 mins<\/p>\n
<\/p>\n
1\/2 All Purpose Flour<\/p>\n
1 Cup Milk<\/p>\n
1 tsp Vanilla extract (optional)<\/p>\n
2 tbsp Salted Butter (Melted)<\/p>\n
1 tsp Salt<\/p>\n
40g Raw Sugar<\/p>\n
1 egg<\/p>\n
1 tsp Baking Powder<\/p>\n
<\/p>\n
5-6 Portobello Mushroom (depends sizes)<\/p>\n
1 tbsp Italian herbs<\/p>\n
Salt & Pepper<\/p>\n
<\/p>\n
4-5 Smoked Sausage (Any brand\u00a0 you like)<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.0.89″ background_layout=”light”]<\/p>\n
2 cups\u00a0Sauteed Portobello Mushroom<\/p>\n
4-5 Sausage you like ( I prefer smoked sausage)<\/p>\n
2 hand full\u00a0 Baby Spinach<\/p>\n
1 hand full Rocket<\/p>\n
P.s You can add any veggie you like.<\/p>\n
Mayonnaise<\/p>\n
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Washed & cut\u00a0Portobello Mushroom\u00a0thick slices. Saute cutted mushroom & italian herbs to cook 3 to 5 minutes or until tender and browned, turning once. Before turn off the fire, sprinkle salt and pepper. And set aside.<\/p>\n
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Melt butter with double boiler method.<\/p>\n
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In a large bowl,stir together (Group2) flour, sugar and salt, egg and milk together. Beat in flour mixture until smooth. Add in melted butter. The batter will be slightly watery. Rest for 10-15 mins.<\/p>\n
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Scoop the batter onto the non-stick pan, using approximately 3\/4 cup for each Crepe. Add filling follow by sausage, mushroom, mayonnaise & veggie. Cook until pancakes are golden brown then half . Fold in half again forming triangle four layers thick. Serve hot.<\/p>\n
Serve with mayonnaise topping.<\/p>\n
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Crepe with sausage & mushroom \u9999\u80a0\u9999\u83c7\u53ef\u4e3d\u997c