Filloas de Leche: How to Master This Spanish Dessert Delight in 25 Minutes
Filloas de leche is a traditional dessert from Galicia, a region in northwest Spain. It is similar to crepes or pancakes, but with a unique Spanish twist. The dish is typically served during Carnival season, which takes place in the weeks leading up to Lent. Here's a simple recipe for you to try:
Ingredients
- 2 cups All-purpose flour
- 3 cups Milk
- 3 Eggs
- ΒΌ cup Sugar
- A pinch of salt
- Zest of one lemon (optional)
- Butter or oil for greasing the pan
Instructions
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt. If you're using lemon zest, add it to the dry ingredients.
- In a separate bowl, beat the eggs and then gradually add the milk while stirring to avoid lumps.
- Slowly pour the wet ingredients into the dry ingredients, whisking continuously to create a smooth batter. The consistency should be similar to pancake batter.
- Allow the batter to rest for at least 30 minutes. This helps the flour absorb the liquid, resulting in a better texture for the filloas.
- After the resting period, heat a non-stick skillet or frying pan over medium heat. Add a small amount of butter or oil to coat the surface.
- Pour a ladleful of batter onto the hot skillet, spreading it out thinly to form a round pancake. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
- Flip the filloa and cook the other side for an additional 1-2 minutes until it's cooked through and lightly browned.
- Repeat the process with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the filloas warm, and you can enjoy them with various toppings such as sugar, honey, jam, or even a dusting of powdered sugar.
Notes
Feel free to adjust the sweetness and thickness of the filloas according to your preference.