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At first glance they might look like crêpes, but a Galician will know how to tell them apart very well. Filloas are a typical Galician dish that is often prepared during Carnival. Like any traditional recipe, their origin has many theories: some say they were brought by the Celts, others by the Romans and some by the Arabs. In addition, there are numerous versions, both sweet and savory, and some ingredients may vary depending on the filloas you decide to prepare (it is said that the original ones are made with pig’s blood). We have selected a very simple recipe for cooking milk filloas, to give a sweet touch to this carnival weekend.
Ingredients:
- 3 eggs
- 500 ml milk
- 200 g wheat flour
- 1 tablespoon of sugar
- 1 dash of sweet aniseed (optional)
- A pinch of salt
- You can choose between unsalted Iberian bacon, unsalted butter or olive oil.
Preparation:
- Beat the eggs in a bowl and add a pinch of salt. Then add the milk and mix well. Next, add the sugar and the sweet aniseed and stir until everything is dissolved and compact.
- Then add the flour while stirring, until it thickens well without forming lumps. Let stand in a cool place for about an hour.
- Heat a frying pan with the Iberian bacon (butter or oil, whichever you choose) and pour a little of the mixture from the bowl -until it covers the whole pan-.
- When it is no longer liquid, we turn it over so that it is done on the other side. Take it out and repeat the action to create new filloas.
- Pile them up on a plate and serve them with whatever you like: sprinkle them with sugar, honey, jam, custard, cocoa…
If this filloas recipe has whetted your appetite, here are some more curiosities about this Galician carnival dessert par excellence.
