いちごミルクレープ｜葉もれ日Kitchenさんのレシピ書き起こし

Break the egg into a bowl and loosen it.
Add milk and mix.
Sift the pancake mix and mix.
Put unsalted butter in a heat-resistant container to melt it, then put it in the dough and mix.

Heat a frying pan over low to medium heat, add salad oil and spread.
Pour a little less than 1 ladle and turn the frying pan to spread it thinly.
When it gets brown, turn it over and bake the back side for about 15 seconds.
Bake 7 to 8 pieces in the same way.
Transfer to a plate, cover with plastic wrap, and place in the refrigerator.

Put (A) in a bowl and put it in ice water for 8 minutes.

Remove the calyx of the strawberries and cut into thin slices.
Finely chop the strawberries for toppings.

Take 2 out of the refrigerator and put one on the plate.
Spread 2 and apply.
Arrange the 4 slices of strawberries.
Apply 3 more, put 2 on it, and repeat in the same way.
The upper row is topped with fresh cream.
Place 4 coarsely chopped strawberries.
Serve with mint.

冷蔵庫で1時間冷やす。
お好みのサイズに切り分ける。