Borage and ricotta crepes

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Ingredients for 6 servings

For the ciaffagnoni:
3 eggs
150 grams plain flour
300 ml water
1 tablespoon olive oil, plus extra for greasing

For the filling:
300 grams of fresh borage leaves and flowers
400 grams of ricotta
handful of wild fennel (or feathery fennel tops, or other favourite herbs), finely chopped
small bunch of chives, finely chopped
1 egg
zest of 1 lemon
salt and pepper to taste
50 grams melted butter
Handful of Parmesan or Pecorino cheese

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