It’s pancake day, and how am I celebraring it? Yes, you guessed! By cooking and eating pancakes! This recipe is the Galician version of crêpes. They are called differently depending on the region, but in my family (and in most places) they are called filloas. It’s tradition to make them on Shrove Tuesday with the leftover broth from making Galician Stew. They can be done with broth, milk or half broth and half milk. In my family when we were kids I used to love the half and half variety, while my sister could only eat the all-milk one. So if you don’t have broth at home or you want to make them suitable for vegetarians, just substitute the broth for milk. Also, be aware that they are delicious cold, hot or reheated…but eating them while you are making them is a very dangerous thing. You’ll end up belly-full but pancake-less.

Ingredients:

1 egg

300 ml galician stew broth.

200 ml whole milk

130 gr flour (depending on the consistency of the broth, you may need a little bit more flour)

1 tsp salt (again adjust depending on your broth)

A little piece of pork fat for greasing the pan (or any other oil/butter)

Method:

With a hand blender, mix all the ingredients together.

Grease the pan and pour some batter when it gets hot. The trick is to pour enough to have the consistency of a crêpe, so it has to be much tinner than an American pancake.

When the top starts to bubble, flip it and cook for a few seconds.

Let them cool a little bit before stacking them together (it makes it easier to separate them later)

What I love of using a pan is that I spread the batter with a quick circular movement of the hand and the outside gets thinner and crispy, kind of like a wafer.

You can serve them with custard cream, sugar and butter, nutella or your favourite savoury filling. I made some custard cream with clove and nutmeg and added some seeds, but I’m going to make some mushroom, fennel and pork filling for dinner.

Have fun!