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Take an eggshell and crush it into a fine powder using a hand-pounding machine. Add 125ml of water to it and mix it and let the mixture settle.
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In another mixing, jar adds 3 egg whites and add ½ cup of sugar to it and beat it fr 5 to 10 mins until we get a nice thick white creamy mixture.
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The eggshell must have settled at the bottom, spoon out and collect the water in another bowl, add 50 gms of mung bean flour, 100 gms of rice flour, 1 egg yolk and white, 150 gms of sugar, and ½ a tablespoon of cocoa powder.
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Mix and combine all the ingredients well and form a batter that is thin and has a flowing consistency.
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Take a non-stick pan and pour a small quantity of batter and shape them into small crepes.
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Top the crepe with the whipped cream prepared in step-2 and add some golden egg yolk threads.
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In a couple of minutes, crepes would have cooked nice and crisp, after which gently fold the crepes and remove them from the pan.
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Prepare all your crepes in a similar manner and delicious crepes are ready to serve.