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Borlengo (Crepe) Recipe

Borlengo (Crepe) Recipe

Photographs : Alberto Rossi

Borlengo (Crepe) Recipe

Ingredients :

  • 2 cups (250 g) all-purpose flour or cake flour
  • 4 1/4 cups (1 l) lukewarm water
  • 1 tbsp. (18 g) salt
  • 1 egg
  • 2 tbsp. (30 g) unsalted butter
  • 13/oz. (50 g) lard or bacon fat
  • 1 spring fresh rosemary
  • 1 clove garlic
  • 3 1/2 oz. (100 g) Parmigiano-Reggiano cheese, grated

Method :

  1. Whisk together the flour, the water and the egg. Add the salt last and whisk until a smooth batter forms. Let the batter rest at room temperature for at least 1 hour.
  2. Meanwhile, finely chop together the lard or bacon fat with the rosemary and garlic.
  3. Heat a 9- to 10-inch nonstick skillet or a crêpe pan greased with a little butter over medium heat (traditionally a copper pan greased with ham rind was used).
  4. Pour a ladle (about 1/4 cup) of batter into the hot pan, tilting evenly to coat bottom. Cook until underside is set and lightly browned, about 45 seconds. Flip the crêpe with a rubber spatula and cook for about 30 seconds more.
  5. Sprinkle the center of each borlengo with the mixture of bacon fat and herbs, then sprinkle with the Parmigiano-Reggiano. Fold in half, then in half again and serve immediately.

Preparation time : 10 minutes
Rising time : 1 hour
Cooking time : 5 minutes
Difficulty : medium
4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


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