Thin Crepes "borlengo"

How to make Thin Crepes Recipe "borlengo" - Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour

4 Servings

Ingredients:
2 cups (250 g) all-purpose flour
4 1/4 cups (1 l) lukewarm water
1 large egg
1 tbsp. (18 g) salt
1 3/4 oz. (50 g) bacon fat
1 clove garlic
1 sprig of rosemary
butter, as needed
3 1/2 oz. (100 g) Parmigiano-Reggiano cheese

Method:
In a large bowl, mix the flour with the water and the egg. Add the salt and continue to blend until you have a liquid batter. Let the batter rest for at least 1 hour.

Finely chop the bacon fat with the garlic and rosemary and set aside.

Pour a ladle of the batter in a very thin, even layer onto a very hot griddle or skillet 8 inches (20 cm) greased with a little butter. Spread the batter using the back of a spoon. After a few moments, when it is set, turn it with a spatula and finish cooking.

Remove the crepe to a plate. Sprinkle the center with the bacon fat and herb mixture and sprinkle with some grated Parmigiano- Reggiano cheese. Fold twice into four and serve immediately. Repeat with the remaining batter and filling.

Did you know that...
Borlengo, a bread or crepe typical of the Modena area, was first recorded in 1266 in Guiglia during the siege of the Castle of Montevallaro by the Guelph troops of the Algani family of Modena. The defenders of the castle, Ugolino of Guiglia and the Grasolfi family, were able to resist for a longer time before surrendering, thanks to large wafers made of flour and water, cooked and seasoned with herbs. As the siege continued, flour became scarcer and the wafers became increasingly thin ... to the point that they were no longer considered food but “a joke” or “burla,” hence the term “borlengo.”

Thin Crepes "borlengo"