Crespillos, borage leaves turned in batter and deep-fried, are a speciality of Barbastro in Aragon and the protagonist of a gastronomic festival in the capital of the Comarca Somontano.
Enjoyed in early spring, they are said to ensure fertility in the fields and in the bed.


  • Beat the eggs, flour, milk and aniseed schnapps into a dough.
  • Turn the borage leaves in it and deep-fry them in hot oil on both sides.
  • Drain on a kitchen towel.
  • Chop the mint and mix with the sugar.
  • Sprinkle the mint-sugar mixture over the leaves while they are still warm.


Ingredients (for 4 people)

40 borage leaves
  3 Eggs
125 gr flourl
75 ml Milk
50 ml aniseed schnapps
2 El Sugar
Mint leaves
Oil for frying


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