Directions

• Mix flour and sugar in a bowl.
• Add only half of the milk and mix.
• Crack the eggs.
• Add the remaining milk and mix.
• Heat oil in a well-heated frying pan over medium heat and remove from heat.
• Pour half to a full ladle of batter.
• Spread it thinly and return to medium heat to bake.
• Once the dough is fully cooked, place the dough on a plate.
• Repeat steps 5 to 8 until all the dough is used up.
• For topping
• Place your ingredients and sauce on the semicircle of crape dough.
• Shift the crape pheasant about 1cm down and place it in half.
• Gently press