Preparation
Mix eggs, sugar and vanilla sugar, add flour and cook in milk.
This means stirring on low heat for at least 10-15 minutes until it becomes a thick mass.
When the mixture cools down a bit, add the prepared slag and mix gently.
Put the cream on a sheet for crepes, cover with another sheet cut into quarters and sprinkle with powdered sugar.
For a tall krempita:
Mix 6 egg yolks with 10 spoons of sugar and add the consistency, mixed with water and flour, then boil in milk.
Beat hard snow from 6 egg whites and 10 spoons of sugar, and gently mix it into the slightly cooled cream and fill it in a deep pan between two sheets, and the top one should already be cut into cubes for easy cutting.
Serving
This is just a recipe for the cream because I use it not only for cream pie but also for princesses, filled with fruit, but it can be used in a million ways.
I have to add to this that there is no secret to good krempita, how to make it better? The first time you make it, you see all the flaws that you missed, the second time you make it, it’s already something, and the third time, you’re a krempita master so the longer you know
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