Ciaffagnoni - Italian Crepes with Chamomile Jelly and Pecorino Cheese

Ciaffagnoni w/Chamomile Jelly and Pecorino Cheese (Crepes)

A simple to make, classic Italian crepe recipe with a surprise jelly twist.
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Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 4
Calories: 1028kcal

Ingredients

Crepe Batter

  • 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

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

Nutrition

Calories: 1028kcal | Carbohydrates: 238g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 218mg | Potassium: 261mg | Fiber: 4g | Sugar: 205g | Vitamin A: 490IU | Vitamin C: 63.6mg | Calcium: 80mg | Iron: 2.5mg