Filloas (Galician Crepes)

Hello! Today I have been cooking this recipe for you all. This is a typical Galician dish. In the North West of Spain we usually prepare and eat "filloas" during the Mardi Gras. There are two different ways of cooking "filloas" (salted or sugared). The salted crepes are generally served with the tradicional Galician stew. However, we can also sprinkle with sugar the salted ones, fill them with whipped cream, make a roll and serve them with chocolate syrup, caramel or honey on top, so we can also have these crepes for dessert. They are very easy to cook. I have prepared these crepes following my granny's recipe. She often cooked these delicious "filloas" for my brothers and me during our summer holidays in Galicia. I hope you like this recipe as much as I do.

Ingredients:

Serves 4

3 eggs
Half a kilo of plain flour
1 l. of water
Extra virgin olive oil
1 spoonful of salt

Difficulty and cooking time:

Easy
1 hour

Method:

Whisk together the salt and eggs in a large bowl or pot.

Then pour in the water and mix well.

Gradually add the plain flour stirring thoroughly (add a spoonful and stir using a whisk, so on and so forth)

Stir until it forms an even mixture, without lumps.

Leave the mixture to stand for 10 minutes.

Add a lug of olive oil to a frying pan on a medium heat.

Scoop the batter onto the oiled frying pan, tilting the pan with a circular motion so that the mixture coats all the surface.

When the crepe is ready (about a minute and a half) it loosens itself.

Then turn the crepe.

Cook the other side for another minute.

And it is ready!

Place the crepe on a dish.

Repeat the same process to cook the rest of the crepes.You can eat them either hot or cold.

Enjoy them!
Hopefully see you soon

María