Ecomely

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Filloas: photo of the dish
Illustrative photo: juantiagues — CC BY-SA 2.0, Wikimedia Commons
Snacks & baking

Filloas

Thin Galician crêpes made from flour, milk and eggs, cooked without butter on a hot griddle. They are eaten plain, with sugar or cream, or rolled around a savoury filling.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

372 kcal per serving

Protein
19.1 g
Carbohydrates
50.1 g
Fat
9.8 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, whisk the eggs with the sugar and a pinch of salt.
  2. Gradually add the flour, whisking constantly to avoid lumps.
  3. Pour in the milk, then the water gradually, to obtain a very runny batter, close to liquid cream.
  4. Let the batter rest for 30 minutes at room temperature.
  5. Heat a non-stick pan or cast-iron griddle over medium heat, without any fat.
  6. Pour a small ladleful of batter and spread it into a very thin circle by tilting the pan.
  7. Cook for 1 to 2 minutes, until the edges lift, then flip the filloa and cook for another 30 seconds.
  8. Stack the filloas as you go and serve them dusted with icing sugar.

Variations and tips

Savoury filloas. Fill them with ham and grated cheese, then roll or fold them into quarters.

With what you can find here. A non-stick pan works perfectly well in place of a cast-iron griddle.

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Original Ecomely recipe.