They are the Maremma version of crepes and indeed, to be precise, they are the ancestors of crepes… it is one of the oldest recipes in the Maremma.

For:4 people
Preparation time: 20 minutes
Cooking time: 5 minutes

Ingredients :
150g of flour
salt
4 eggs
300 g of flour
2 tablespoons of oil
Sugar or grated pecorino cheese to serve

Method :

1. put the flour and salt in a large bowl, then add the eggs and water and mix well until you obtain a liquid cream.
2. Take a medium-sized pan and heat it on the heat, grease it with a drizzle of oil. Once hot, pour a ladle of mixture and be careful to create a thin layer that covers the entire bottom of the pan.
3. As soon as bubbles begin to form on the surface, turn to the other side and leave to cook for about a minute more.
4. Continue cooking, arranging the ciafagnoni on top of each other from time to time once cooked

How to serve ciafagnoni:
Tradition dictates that ciaffagnoni are served with grated pecorino or sugar.