Carnival in Galicia:
Crepes (Fiollas)
Fat Tuesday today. This time of year my father continues his family's tradition and makes stacks of these scrumptious pancakes in the weeks leading up to Ash Wednesday. This past weekend I decided to make the "fiollas" for the first time. The recipe follows.
Enjoy!
SWEET CREPES
INGREDIENTS
1 1/4 cup of milk
3 eggs
1 cup flour
pinch of salt
2 tablespoons butter to coat pan
PREPARATION
Pour all ingredients into a bowl and beat for 6-8 minutes medium speed. Let the mixture rest 1 / 2 hour.
In a frying pan. It should be oiled every time you make a pancake. The best thing is a piece of white fat (salted) pierced with a fork, but if not available it can be coated with oil/butter. When pan is hot, pour mixture with a ladle shaking the pan to cover it completely, by otherwise fine. When it starts to lift, lift the edges, flip it over until it looks golden. They should not be too dry. Set to cool on a cloth and then transfer to a plate when cool. Stack up as many as you like. You can sprinkle with sugar.
SALTY CREPES
For savory crepes milk is replaced by water or caldo. I made the caldo with ham hocks and generously salted the resulting stock. My dad uses pigs feet to make the broth.
1 1/4 cups of water (or caldo)
3 eggs
1 cup flour
salt
Preparation is just as sweet without adding sugar.
Images are from last Carnaval, the crepes are rolled with sugar, sauteed in butter and brandy and served as a dessert.
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