Friday 1 February 2013

Crêpe cake with custard

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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