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Paper-thin Modenese crêpe spread with cunza (lard and rosemary) and Parmigiano is a rare Emilian treasure. This crispy mediterranean specialty is a unique family dining experience.
In a large bowl, whisk together the flour and salt. Add the egg and gradually pour in the milk, whisking until a smooth, lump-free batter forms. Let rest for 30 minutes.
Meanwhile, in a small pan over low heat, melt the lard and infuse it gently with chopped rosemary. Remove from heat and set aside to allow flavors to meld.
Preheat a large, nonstick skillet or traditional borlengo pan over medium-high heat. Once hot, ladle a small amount of batter (about 1/4 cup) and swirl to coat the pan as thinly as possible.
Cook for about 2 minutes until the crêpe edges become golden and crisp. Carefully flip with a spatula and cook an additional 1 minute for maximum crispness.
Immediately brush the top with the rosemary-infused lard, sprinkle Parmigiano-Reggiano over, add black pepper, then fold or roll up the borlengo. Serve hot and repeat with remaining batter.
