Filloas,
or crêpes as you may know it, is a Galician typical dessert which is made,
traditionally, during carnival festivity. It is one of the most versioned desserts
existing nowadays, as they are known as pancakes in the anglo-saxon countries,
crêpes in France
and they even have relationship with oriental phylo dough which is uses for
baklava recipes.
It is a
very easy four-ingredient recipe and they are also easily frozen (we only to
place them in frozen bags and defrost for an hour before serving) so they are
the perfect lazy Sunday breakfast.
The recipe for these crepes is from Pam (Uno de dos), the owner of a beautiful
and amazing blog which I totally recommend; you can use the custard recipe I
used for “fruit and custard tarts”.
-
0,5l milk
-
200g flour
-
2 eggs
-
Teaspoon salt
-
Butter
It is important to make de custard before starting with crepes, as it will
be cool when finishing them.
In a large mixing bowl, whisk together the milk and the eggs and
gradually, add the flour and the salt. Beat until smooth and let it rest for
one hour.
Heat a lightly buttered frying pan and
pour the batter onto the pan. Tilt the pan to properly cover the entire surface
and cook it for about two minutes. With a spatula, turn and cook the other
side.
Place a crepe in a plate, spread with some custard and top with another
crepe. Continue layering and top with some jam and custard. You can cut the
crepes with a cookie cutter so it will be a smaller cake for two, as the one
you see in the photo.
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