First, let’s make the skin.

Mix flour, bouillon powder, in a bowl, then stir in milk, followed with eggs, mix until completely combined and smooth. If needed, strain.

Make thin crepes.

Meanwhile, mix corned beef, mayo, cheese, sweetened condensed milk in a bowl.

Take a skin, place some corned beef and fold like an envelope.

Beat an egg and milk on a plate, and dip the filled crepe on both side.

Roll filled crepe on bread crumbs, then fry until golden brown over low-medium heat.