Maremma’s version of crepes, these gorgeously light sweets can be enjoyed with icing sugar or, as tradition dictates, lashings of parmigiano cheese.
This recipe belongs to my mother-in-law.
For: 4 people
Preparation time: 20 minutes
Cooking time: 5 minutes
150gr of flour
300gr of water
2 tablespoons of oil
Icing sugar or parmigiano cheese to serve
- Sift the flour with a pinch of salt into a large bowl. Add the eggs and water, and mix. The batter should be the consistency of thin cream. If it’s too thick, add a bit more water. If it’s too thin, add more flour.
- Heat a large pan over medium heat. Add the oil. Pour a large tablespoon of batter into the pan and spread it around so it’s very thin.
- When bubbles begin to appear on the surface (about a minute), use a spatula to flip the ciaffagnoni over. Cook for another minute or until brown underneath.
- Keep ciaffagnoni in a warm oven while you cook the others.
All you need is a bit of butter and a sprinkle of either icing sugar or Parmigiano cheese – it’s your choice which one!/vc_column_text][/vc_column][/vc_row]