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Crespells

Tasty honey-scented battered leaves, a traditional treat from the Matarraña.

Ingredients

  • 1glass

    Water

  • aprox0,5glass

    Flour

  • To taste

    Young borage leaves

  • To taste

    Rosemary honey

  • To taste

    Olive oil

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STEPS COMPLETED

  1. Mix the water and flour to make a batter of medium consistency (neither too liquid nor too thick), in which the young borage leaves will be coated — they must be clean

  2. Heat plenty of Matarraña olive oil in a frying pan over a high heat, ready to fry the borage leaves dipped in the batter

  3. Fry until golden on both sides and arrange on the plate

  4. Drizzle the Matarraña rosemary honey over the battered leaves, to taste, and the crespells are ready

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