Borlengo is a traditional Italian pancake made from a batter of flour, salt, milk, and eggs. The pancakes are very thin because borlengo was originally consumed by poor people and peasants, who used to make it only with flour and water. Today, the pancakes are made in a cartwheel-sized pan, resulting in a huge, monstrously large snack that is often buttered with bacon fat, garlic, and rosemary.


for 4 people:

  • Flour 300g

  • 1 cup milk

  • 1 clove garlic

  • lard natural 50 gr

  • 1 sprig of rosemary

  • butter 20 gr

  • grated parmesan cheese 100 gr

  • salt.


  1. In a bowl place the flour, milk and a pinch of salt, adding enough water to obtain a smooth and homogeneous batte, then let it rest for about an hour in a cool location.

  2. Meanwhile wash the rosemary, peel garlic and pound both with the lard in a mortar.

  3. Butter a pan and put it on the fire then, pour a little ‘batter swinging quickly the pan to distribute it evenly. Let dry pancake and round on the other side, so keep it up until all the batter finish then stuff each ‘borlengo’ focusing on everyone with a little ‘of chopped rosemary and garlic prepared and generous sprinkling of grated cheese.

  4. Fold it into four pieces and serve hot.

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