Recipe

Cruste Rolle Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago A variation on this theme is to use 1/4 cup almond milk in place of the eggs, and even a vegan can have some! It's from Cindy Renfrow's book, "Take a Thousand Eggs or More". Prep:10m Cook:5m Servings:4	Deliathecro
	frieddough medieval

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Ingredients

1 cup flour

2 eggs, beaten

pinch saffron

3/4 cup oil

Directions

Mix flour, eggs and saffron together in a mixing bowl.

Knead the dough on a floured board until the dough is smooth and elastic.

Roll out the dough, a third at a time, on a floured surface.

Roll the dough as thin as possible or the finished product will be soggy. [I suggest using a pasta machine to roll the dough.]

Cut the dough with a 4-inch round cutter and remove dough circles to a floured plate.

Heat the oil very hot in a frying pan. If the oil smokes, reduce heat.

Fry the dough circles in hot oil in a single layer until the edges turn golden brown, about 3 minutes.

Flip the dough and cook for another 1 to 2 minutes, until golden.

Remove the fried dough circles from the pan with a slotted spoon or tongs and allow to drain on a paper towel.

Makes about 20.

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