Rosa Cooking

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Extra foamy crepe :)

So far I have not dared to make a real crempita, the one with flour, eggs, milk, because as a young housewife I was afraid that the flour would feel too much, that it would be rubbery, complicated to make ... What a mistake! None of this turned out to be true! This crempita is very frothy, soft, fragrant, all the taste buds enjoyed this light, creamy and refreshing treat. I picked up the recipe somewhere on the net a long time ago. I learned a lot with this crempita, and I don't even have to mention how much we enjoyed it :)

Preparation steps

  • Thaw one crust, divide it in half, roll them to a size slightly larger than the pan in which you will bake. Put them on the reverse side of the pan, pierce with a fork, bake at 200 degrees for 10 minutes.
  • Whisk the egg whites in solid snow. Add sugar, mix. Mix milk and water. Add vanilla sugar, lemon zest, bring to a boil and leave some of the milk. Assemble the egg yolks, sugar, flour, gradually add the milk that you separated. When the milk and water boil, remove from the stove to reduce the heat to mimunum. Slowly pour the egg yolk mixture into the milk. Return to the lowest heat, stir for about 10 minutes. Remove from the heat (still at a minimum), stir in a tablespoon of egg whites lightly. Stir gently until combined. Return to the fire for 1-2 minutes.
  • Put one crust in a baking pan, hot cream on it. cut the second crust into squares (someone does it with scissors), arrange them over the cream. When cool, place in the refrigerator.
  • The pan is round 26 cm, the measure is just right for her. Enjoy;)

Tags

crempita crempite

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