Borage Crespillos

Borage Crespillos 2

Ingredients (4 people)


Prepare a very light pasta with the flour, two thirds of the sugar, the beaten eggs and a little milk. Clean and chop the most tender leaves of the borage bud well, and slice them with the light pasta that you previously made.

Fry them in very hot oil and, when golden, remove them, put them to drain and finally add a little sugar over them.