Traditional Galician Filloas (Printable Version)
Paper-thin Spanish pancakes from Galicia that can be enjoyed with sweet toppings or savory fillings—a versatile Spanish classic.
# What You'll Need:
→ Base Ingredients
01 -
3 large eggs
02 -
500 ml whole milk (or pork broth for savory version)
03 -
150 g all-purpose flour
04 -
A pinch of salt
05 -
Butter, lard, or pork fat for greasing the pan
→ Optional Additions
06 -
1 tbsp sugar (for sweet version)
07 -
1-2 tbsp anise liqueur (for sweet version)
# Steps To Follow:
01 -
In a large mixing bowl, whisk the eggs until smooth. Add milk and gradually whisk in the flour and salt (plus sugar or anise if using) until you get a thin, smooth batter. Let rest for 30 minutes at room temperature.
02 -
Heat a non-stick or lightly greased traditional filloeira (crepe pan) over medium-high heat. Lightly grease with lard or butter before each filloa.
03 -
Pour a small ladle of batter and swirl to coat the pan thinly. Cook until the edges lift and the bottom turns golden (about 30-40 seconds), then flip and cook the other side for 15-20 seconds.
04 -
Stack the cooked filloas on a plate. You can cover them with a clean towel to keep them warm.
05 -
For sweet filloas: Sprinkle with sugar, drizzle with honey, or roll with jam or custard. For savory filloas: Fill with sautéed vegetables, ham, cheese, or blood sausage (filloas de sangre are a Galician specialty).
# Notes and Tips:
01 -
Filloas are traditionally paper-thin — your batter should be pourable like heavy cream.
02 -
Let the first crepe be a test to adjust pan heat and batter amount.
03 -
Use marble or rustic surfaces for serving to highlight texture in presentation.