Welcome dear and dear! We open the doors of Paulina Cocina to talk about the classic recipe for crepes and taste its flavor. Surely you are wondering: what are they, where do they come from, where am I going? Well, let’s start by going to the kitchen because they surely have the ingredients to make them.
Pancakes have a long tradition in Galicia, and its origin dates back to ancient times. It is said that the Romans invented them because they already prepared an early version of the pancakes during their rule in the Iberian Peninsula.
In Galicia, the filloas are especially popular during el Carnival and Saint Joseph’s Day when it is common to see stalls in the streets and at local events, where people enjoy this delicacy along with various fillings and toppings. We tell you this because the Galician pancakes It’s not just about the recipe; it is also a tribute to the culture and tradition of this charming Spanish region. And yes, it is in other parts of the world… But we will talk about that later.
What are they and where do they come from?
Galician filloas are a type of crepe or panqueque traditionally associated with Galician cuisine, a region in northwestern Spain. They are similar to French crepes or pancakes, but have some distinctive features.
These delicious crepes are very popular during the Carnival and Saint Joseph’s Day festivities. Its preparation is quite simple, and although there are many variations, milk pancakes are one of the most classic and beloved versions.
It can be affirmed that the recipe and the technique for making crepes they have been shaped and perfected by multiple generations of cooks and filloeiras, who have brought their personal touch and creativity to this tasty gastronomic tradition. Over time, this recipe was passed down from generation to generation and has evolved to the current version.
How is the recipe for pancakes?
The las filloas traditional recipe includes simple and readily available ingredients such as flour, milk, eggs, and salt. Some variants may incorporate other ingredients, such as butter, sugar, lemon zest, or vanilla to add flavor.
At the table of crepes It is made by mixing the flour, milk, eggs and salt until a homogeneous and liquid mixture is obtained. Then, it is cooked in a process similar to making crepes or pancakes. The key to getting a perfect pancake is to spread the dough in a thin, even layer in the hot pan so it’s smooth and delicate.
Las crepes they are a blank canvas that lends itself to a wide variety of fillings and accompaniments. They can be served with honey, jam, pastry cream, chocolate or even filled with savory ingredients, such as meat, shellfish or mushrooms, thus creating both sweet and savory options.
7 tips to make them perfect
- Table temperature: Make sure the dough is at room temperature before you start cooking. If it’s too cold, it can affect the texture and cooking.
- Keep the pan well oiled: Add a small amount of butter or oil to the pan before pouring in the batter. This will prevent them from sticking and will make it easier to flip.
- Try different pans: Experiment with different pan sizes to find the one that works best for you. Smaller pans will give you thicker pancakes, while larger pans will allow you to make them thicker and thinner.
- Fast movement: As you pour the batter into the pan, quickly move the pan in circles so the batter spreads evenly. The faster you move, the finer the preparation will be.
- Don’t Overcrowd the Pan: Make sure the pan is not too full of batter, as this will make it difficult to roll out properly and get a thin pancake.
- Cooking time: They are fast cooking so keep an eye on them so they don’t burn. The ideal cooking time is when the edges begin to brown.
- Dough consistency: If the batter is too thick, add a little more milk for a thinner texture. If it’s too runny, add a little more flour to thicken it up.
To make pancakes you don’t need to be experts in the kitchen. With today’s recipe, our tips and a few basic ingredients, you will be able to enjoy these authentic delights at home. But there are experts who are dedicated to this to achieve excellence in the preparation of this dish and they are the filloeiras.
A “Filloeira” is a person who is dedicated to the traditional preparation of pancakes or frixuelos in Galicia or Asturias, respectively. It is a regional term that refers to those experts in the preparation of these delicious crepes, who have kept the tradition alive throughout the years.
These people are often recognized for their ability to spread the batter evenly in the pan for perfectly cooked, smooth-textured pancakes or frixuelos.
What other name do they have?
It may happen that they hear them named in another way. In Spanish, they are known as “frixuelos”. The word “frixuelo” is used in some regions of Spain, especially in Asturias, to refer to a type of crepe or pancake similar to Galician pancakes.
Although pancakes and frixuelos share many similarities in their preparation and appearance, they may also have some differences in the ingredients or in the way they are cooked. In other parts of Spain and Latin America, it is more common to use the term “crepe” or “pancakes” to refer to this culinary preparation.
Remember that pancakes are very versatile, so don’t hesitate to try different fillings and combinations to discover your favorites.
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Yield: 10 units
Preparation time: 50 minutes
- 250 gr of wheat flour
- 500 ml of milk
- 2 eggs
- a pinch of salt
- Butter or oil to grease the pan
How to make pancakes
- In a large bowl mix the flour and a pinch of salt. Add the eggs to the mixture and beat well to incorporate. Little by little, pour the milk into the mixture and while continue beating until you get a homogeneous and liquid mass.
- Cover the bowl with a clean cloth and let it rest for 30 minutes. Heat a nonstick skillet over medium heat and lightly grease. Pour a large spoonful of batter into the hot pan and quickly spread into a thin, even layer, moving the pan in circles.
- Cook until the edges begin to brown and the bottom side is cooked. Then carefully flip and cook the other side until golden as well. Repeat this process with the rest of the dough.
- Stack the cooked pancakes one on top of the other on a plate, placing kitchen paper or a clean cloth between each to maintain moisture.