Crempita
With this light dessert, you will enjoy both summer and winter… However, the days are getting warmer, so I believe that this treat will often be on your table as well. The combination, vanilla cream and biscuit, gives a delicate taste, which no one has resisted yet…
Preparation steps
- Stir the egg yolks with the sugar until the sugar melts.
- Add water, and flour with baking powder and combine everything.
- Bake two thin crusts from this mixture.
- Mix milk and water and bring to a boil.
- Stir in the vanilla pudding with a little milk.
- Whisk the egg whites with the sugar and vanilla sugar into a firm stock.
- Add pudding to the boiled milk and cook until it thickens.
- Remove the pudding from the stove and add the whipped whites.
- Mix everything until combined.
- Put one crust in the deep pan.
- Pour all the filling over it and cover with another crust.
- Put the crepe in the fridge for 6 hours to harden.
- Sprinkle with powdered sugar before cutting.
- Krempita by Lena 1982 Krempita by trixie
Serving
As for the crempita, it is best to have a deeper square pan or refractory bowl, then bake the crust in it and form the crempita. When the pudding hardens, you can turn it over on a tray and cut it.
