·      1 1/2 cups flour

·      2 eggs

·      2 T sugar

·      1 tsp powdered ginger, 1 tsp saffron, pinch salt

·      1 – 2 T water

Mix the dry ingredients except saffron together, then knead in the eggs. If doing this manually, make a well in the dry ingredients, put the eggs in the well, and blend/mix/knead in the flour until dough is smooth. Divide the dough into two portions. Grind the saffron in a mortar and add a little bit of warm water to it to bring out the color. Mix this into one of the portions, and continue kneading until it is fully yellow very smooth. Set aside. Take the other, uncolored portion, add a little bit of water, and knead it as you did with the colored portion. Roll out each portion of dough to anywhere from 1/4 to 1/2 inch thick and then cut into fairly wide strips. Weave as you would a lattice-top for a pie.  Tuck the ends in around the edges, and (optionally) squish the cressee a little to make everything nice and tight. For a thick cressee, cook in boiling water for 15 minutes. For a thinner one, 10 minutes. Remove from the water, put on a dish and serve with cheese and butter.