Spanish cuisine · Desserts & Sweets

Filloas Gallegas

Paper-thin Galician crepes of milk, egg and flour, sprinkled with sugar or rolled up filled with vanilla cream.

Ingredients · for 4 servings

• 200 g flour
• 500 ml whole milk
• 3 eggs
• 1 pinch salt
• 1 organic lemon (zest)
• 40 g butter
• 100 g sugar
• 1 tsp cinnamon
• 2 tbsp powdered sugar for dusting

Instructions

1. Mix the flour, salt and grated lemon zest in a bowl, add the eggs, then whisk in the milk gradually until a very thin, lump-free batter forms.
2. Cover the batter and let it rest for 30 min — this lets the flour swell so the filloas won't tear later.
3. Warm a nonstick 22 cm pan over medium heat and coat it thinly with a little butter until it foams lightly.
4. Pour in a small ladle of batter, immediately swirl the pan so the batter spreads paper-thin, and cook for 1 min until the edge browns and releases.
5. Flip the filloa and finish cooking for 20–30 sec, then stack on a plate and repeat with the rest of the batter, renewing the butter as needed.
6. Sprinkle the warm filloas with sugar and cinnamon, roll them up loosely and serve dusted with powdered sugar.