Crepe Roll Pyramid

**Leather Material:
150 grams of cornstarch
35 grams of medium protein flour
1 teaspoon of sugar
1 1/2 teaspoons of salt
2 eggs
450 ml of liquid milk
1 1/2 tablespoons unsalted butter, melted
125 grams of grated chedar cheese
250 grams of brown jam for spread

Topping Materials:
50 ml of cooking cream
100 grams of dark cooking chopcolate, cut into pieces
25 grams of almond slice, roasted for sprinkling

How to make:

1. Skin, mix cornmeal, wheat flour, sugar, and salt until blended. Set aside.
2. Mix the eggs, liquid milk, and butter tasteless until blended.
3. Pour a little into a mixture of flour while stirring evenly. Make a pancake inside the nonstick pan of 16cm diameter, thinly. Set aside.
4. Apply brown peanut butter. Fill the cheese. Fold the sides. Scroll.
5. The pile on the plate forms a pyramid.
6. Toping, heat cooking cream. Enter dark cooking chocolate. Stir until dissolved. Pour over the crepe. Sprinkle almond slices. (Sk / By)
   Let's make a pyramid roll crepe.
   For 26 pieces**