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.

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 1028 kcal


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 for Chamomile Jelly

  1. steep 4 bags chamomile tea to 3 quarts water for 3 hours or more. (Ideally 24 hours)

  2. in a medium pot add 1 lb. thinly sliced lemons 4 cups cane sugar

  3. add chamomile tea to medium pot of sliced lemons and 4 cups cane sugar

  4. bring to a simmer and add liquid pectin.

  5. reduce for 15 minutes. Then remove from heat and let cool.

  6. fold in lemon zest.

Instruction for crepes

  1. in a medium bowl whisk egg yolks, whole milk, and water.

  2. whisk in flour and kosher salt.

  3. let rest for 5 minutes

  4. using a stainless steel or cast iron pan add soft butter to medium heat pan

  5. slowly pour 2 oz of batter to center of pan and swirl in a circle until batter covers entire pan.

  6. after 3 minutes gently flip crepe.

  7. cook another 2 minutes and remove from pan. repeat.

  8. after every crepe add a sprig of fresh rosemary in between each crepe.

  9. allow rosemary to rest for 5 minutes, then remove before serving.

  10. fold crepes in half then fold into a quarter. repeat.

  11. add 2 tbs. Chamomile Jelly and grated Pecorino cheese to finish