Wash 500 gr. of “nunnata”. Add 2 beaten eggs, a clove of minced garlic, and minced parsley. Take portions of this mixture with a tablespoon and plunge them in a pan with hot oil.
Remove crespelle when golden brown. Spread salt (and lemon juice, if you want). Serve.
Variants: some add 100 gr. of grated pecorino to the mixture.
