Galopita

 2 l of milk
 2 pot. water flour
 34 eggs
 10 vanilla
 300 g Sugar
 1 packet crust

Category
1

In a large saucepan put the milk over medium heat and warm up before slowly add the flour and stir.

2

Once started tying the cream, add the eggs after we hit into a bowl. When chylosei cream put the sugar and vanilla.

3

Then we bring down the mixture from heat and oil the pan by placing one sheet, sprinkle them with sugar and cinnamon. Pour the batter into the pan and sprinkle him with sugar and cinnamon, place the remaining cards following the same procedure.

4

Charakonoume sheets slightly and bake in a preheated oven at 180 degrees for 45-50 minutes.
The dessert is usually made during the period of Carnival, the week of Shrovetide or Tyrinis where catalysis is in all dairy products.

Ingredients

 2 l of milk
 2 pot. water flour
 34 eggs
 10 vanilla
 300 g Sugar
 1 packet crust

Directions

1

In a large saucepan put the milk over medium heat and warm up before slowly add the flour and stir.

2

Once started tying the cream, add the eggs after we hit into a bowl. When chylosei cream put the sugar and vanilla.

3

Then we bring down the mixture from heat and oil the pan by placing one sheet, sprinkle them with sugar and cinnamon. Pour the batter into the pan and sprinkle him with sugar and cinnamon, place the remaining cards following the same procedure.

4

Charakonoume sheets slightly and bake in a preheated oven at 180 degrees for 45-50 minutes.
The dessert is usually made during the period of Carnival, the week of Shrovetide or Tyrinis where catalysis is in all dairy products.

Galopita