Ciaffagnoni – Italian Crepes with Chamomile Lemon Jelly and Pecorino Cheese
[dropcap type=”background”]T[/dropcap]his is an easy crepe recipe, with an even easier to make batter. What makes the dish, though, is the Pecorino and Chamomile Lemon Jelly. The Chamomile Lemon Jelly took sometime to perfect, but after trial and error I feel I got it right. Steeping the Chamomile tea for 24 hours seem to do the trick. Using fresh lemon juice and the zest of the lemon added that extra depth in flavor. The addition of fresh rosemary really gave the dish some dimension.
Making crepes takes time and patience, but after the first few times, it begins to get easier. Use low heat when you add the batter to the pan, as crepe batter can burn easily.
Katherine’s Note: I’m a glutton for crepes and I’m just amazed at the variety from one culture to the next. When we decided to take our tastebuds on a tour of Tuscany, I know surely there must be a variation of Tuscan crepes. And sure enough, we discovered a much beloved dish, enjoyed either for breakfast or lunch. The magic of it is the Pecorino cheese and Eddie’s perfect crepe recipe.
But our first run through had us desiring something more. Enter Chamomile Lemon Jelly, inspired by a high-end restaurant in Florence, Eddie created our version of it and giving it the perk it needed with the lemon rind.
This is where it gets sinful. The Pecorino inside the Ciaffagnoni is warm and soft, but the extra sprinkled on top blends in with the jelly, filling in all the nooks in the crepe. Each bite is fragrantly delectable.
They didn’t last long and Eddie had to make a second batch because the boys went crazy for it.
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Suggestions and Alternatives
- After your crepes are made and hot off your pan, place a fresh sprig of rosemary in between each crepe to release the aromatics of rosemary.
- Steeping the Chamomile Tea overnight is the best way to extract the most amount of Chamomile essence.
- Pecorino Cheese works best for the dish but if you must, Grana Padano, Asiago or even Parmigiano- Reggiano would be great substitutes.
- This crepe batter recipe can be made in advance, it keeps well refrigerated for only 2 days but after that discard.
Ciaffagnoni w/Chamomile Jelly and Pecorino Cheese (Crepes)
- 1 cup All purpose flour
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon kosher salt
- 2 tbsp melted quality butter
- 1 sprig Rosemary
Lemon Chamomile Jelly
- 1 lb. Lemons Sliced Thin
- 3 quarts Water Cold
- 1/2 cup Liquid Pectin
- 4 cups Cane Sugar Granulated
- 4 bags Chamomile Tea
- 1 Lemon Zest Micro Fine
Instructions for Chamomile Jelly
- steep 4 bags chamomile tea to 3 quarts water for 3 hours or more. (Ideally 24 hours)
- in a medium pot add 1 lb. thinly sliced lemons 4 cups cane sugar
- add chamomile tea to medium pot of sliced lemons and 4 cups cane sugar
- bring to a simmer and add liquid pectin.
- reduce for 15 minutes. Then remove from heat and let cool.
- fold in lemon zest.
Instruction for crepes
- in a medium bowl whisk egg yolks, whole milk, and water.
- whisk in flour and kosher salt.
- let rest for 5 minutes
- using a stainless steel or cast iron pan add soft butter to medium heat pan
- slowly pour 2 oz of batter to center of pan and swirl in a circle until batter covers entire pan.
- after 3 minutes gently flip crepe.
- cook another 2 minutes and remove from pan. repeat.
- after every crepe add a sprig of fresh rosemary in between each crepe.
- allow rosemary to rest for 5 minutes, then remove before serving.
- fold crepes in half then fold into a quarter. repeat.
- add 2 tbs. Chamomile Jelly and grated Pecorino cheese to finish