| 摘要 |
The present invention relates to a method for making crepes using fish fillets, the method comprising: mixing and beating, with respect to 100 parts by weight of buckwheat powder, 150-200 parts by weight of distilled water, 3-12 parts by weight of powder starch, 0.1-0.3 parts by weight of brown pepper powder; and 3-5 parts by weight of a table salt, to produce a buckwheat dough; pouring the buckwheat dough on a heated pan with an edible oil and cooking both sides of the same to produce a crepe skin having a thickness of 2-5 mm; wrapping the crepe skin around a filling to produce a crepe and flipping the crepe over, the filling comprising, with respect to 100 parts by weight of a vegetable filling, 40-55 parts by weight of a fish filling; 5-8 parts by weight of perilla powder; 2-5 parts by weight of Chungyang red peppers; and 1-3 parts by weight of rice wine. According to the present invention, the crepe having desirable flavor and aroma can be produced in a large quantity by using highly nutritious fish species such as trout, Oncorhynchus masou masou (a subspecies of trout...), sturgeon, squid, or bass. |
