Most recently, singer-songwriter Rihanna was seen making the traditional Chinese crepe during her visit to Shanghai, China. Originating in northern China, the fried crepe can be found in street stores in its origin country. They're freshly made in front of the customers with fillings customisable to include sauces, eggs, meat, and vegetables.
Due to this, the Chinese often eat it in the morning when they're on the way to work or school. The crepe is currently gaining popularity in the UK, US, and Australia. Much of it is sold by Western vendors and young Chinese entrepreneurs.
Liang solved the hunger problem by ordering his cooks to mix water with wheat flour and spread the batter on shields over a flame. The yummy fried crepe not only satisfied the soldiers' hunger but also boosted their morale to win an important battle. The recipe was then passed on through the generations and quickly spread throughout China.
The legend can be traced to Shandong province during the Three Kingdoms period (AD 220–280). Batter: Filling: Additional: In a bowl, mix the all-purpose flour and mung bean flour. Gradually add water and milk, whisking to avoid lumps.
Next, add the salt and whisk until you have a smooth batter. Let the batter rest for about 10-15 minutes. Heat a large non-stick skillet or crepe pan over medium heat.
Add a small amount of oil and spread it evenly. Once the pan is warm enough, pour a ladle of batter into the pan and quickly swirl it around to form a thin crepe. Nex.