A simple to make, classic Italian crepe recipe with a surprise jelly twist.
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.
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.
fold crepes in half then fold into a quarter. repeat.
add 2 tbs. Chamomile Jelly and grated Pecorino cheese to finish