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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
minutes
Cook Time
3
minutes
minutes
Total Time
13
minutes
minutes
Servings
4
Calories
1028
kcal
Ingredients
Crepe Batter
1
cup
flour
2
whole
eggs
1/2
cup
whole milk
1/2
cup
water
1/4
teaspoon
kosher salt
2
tablespoons
butter
1
sprig
rosemary
Lemon Chamomile Jelly
1
pound
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
Sodium:
218
mg
|
Calcium:
80
mg
|
Vitamin C:
63.6
mg
|
Vitamin A:
490
IU
|
Sugar:
205
g
|
Fiber:
4
g
|
Potassium:
261
mg
|
Cholesterol:
115
mg
|
Calories:
1028
kcal
|
Saturated Fat:
5
g
|
Fat:
9
g
|
Protein:
7
g
|
Carbohydrates:
238
g
|
Iron:
2.5
mg