Filloas de Entroido, grandma recipe

The filloas are a typical sweet of the Galician gastronomy that although they tend to be done all the year, it is a tradition that they are made in the Entroido or Carnival.

The pancakes are a kind of thin tortilla, receive according to the part of the world where they are made, different names. We meet the French crepes, the frixuelos asturianos, the freixó (it is thicker than the filloa). and the super finitas pancakes.

Although with different names, the preparation and taste is very similar in all regions. The French say that they were the first to elaborate the crepes and the Galicians that if thanks to the way of Santiago the French discovered our pancakes, complicated to know that it was before if the egg or the chicken.

Originally the filloas incorporated in their ingredients, blood of the slaughter, although at present it is not usual.

Although in carnival it is tradition that they eat as a dessert and therefore, they have sweet fillings, in my house we like to eat them with salted fillings and au gratin with creamy bechameles, a whole delicacy.

In Galicia they are made of clean and strained broth (if cooked, better) or milk, although I do them indistinctly, I like them and they like both ways.


Ingredients:
450 ml. of milk (can also be substituted for clean stew)
100 ml. of water (or broth), 20 g. of diluted butter or 20 g. Of olive oil
6 eggs (best ecological)
200 g. of flour (as the flours are not all the same, if it is excessively liquid you can add a little more)
Salt
A piece of Iberian bacon (or olive oil) to paint the pan.



Making:
Mix (better with blender) milk, water (or broth), eggs and salt.
Add butter (melted but NOT hot) in case you put it on (gives extra rich juiciness)
Sift the flour (in order to aerate it) and add it little by little to the previous mixture, beating well to avoid lumps.
Let rest for half an hour or a little more. Normally after resting, the mixture thickens, if you see that it is necessary you add a little more water, broth or milk, the mixture should be quite liquid so that the pancakes come out finite.
Put a frying pan or filloeira on the fire, let it take temperature and grease passing through its surface a piece of bacon pricked on a fork or painting (with a silicone brush) with olive oil.
Then pour a ladle of dough on the pan or filloeira, grab the pan by the handle and with this in your hand do fast and rotating movements so that the dough is distributed well throughout the pan.
Put the pan back on the fire and a few seconds later it will start to take off the edges, so with another quick movement you grab it with the tips of your fingers and turn it around, 30 seconds and ready, go to a source and continue until finish the dough.


Traditionally the first filloa is for the cook, it does not usually work out very well, but it helps us to taste the point of salt.
- It is not necessary to pass the bacon or to paint of oil after each pancake, I usually pass fat material every 4 pancakes made or with this new filloeira, only the first time.
- Once you find the right temperature point of the fire, it is already sewing and singing. Make sure you do not get burned but take a bit of color.

Encourage making pancakes, they are easy and also, very, very, very rich and homemade, everything that is done at home is three times healthier.


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