Crumpet on squalls

1 serving


Of all the products (squash finely), knead the dough on sour cream. When it is no longer pestering hands and becomes softer than pie dough, roll it out with a rolling pin and fold it. Repeat the process 3 times with intervals before rolling out in 15 minutes. The last time the dough is rolled into a layer with a thickness of 2 fingers and cut out crumbs from it. Make a large mesh on the surface with a knife and lubricate with egg yolk. Bake crumpets at high temperatures.