Thanks for this easy recipe from my friend, i’ve made it many times by now, don’t have a good photo mainly because i’m still exploring what type of fillings to add in, haha.
- 35g (80ml) flour –> can do a combination of buckwheat mix flour also **
- grounded flaxseed –> optional
- 120g milk (add more if too thick, esp if high ratio of buckwheat)
- 1 egg
One of my favorite type of filling is simply lemon juice + caster sugar
Reminder: lift wok , slanted, and turn it around before put it back on heat
** the higher buckwheat ratio, the more crispy it will be