Crespillos de borraja Food and drink · Abizanda, Sobrarbe, Huesca Tender borage leaves coated in a batter of flour, egg, milk and anise and fried in oil, then dusted with sugar; they are prepared at the end of winter, when the borage is at its best in the vegetable gardens. Photo: Semontanés (CC BY 3.0) What to see and do in Abizanda