THE SECRET TO MAKING THE BEST CREPES IN THE WORLD
Today I am going to tell you a secret: THE SECRET TO MAKING THE BEST CREPES IN THE WORLD! The thing is they really aren’t called crepes at all. They are actually called “Filloas” and they are Spanish Style Crepes.
And I bet you thought crepes were only for French folks.
Nope. In northwestern Spain, in the region of Galicia where my family comes from, filloas are a popular treat common to fairs and fiestas. I grew up eating filloas, pronounced (fee-yo-uz” ) as a snack. My abuelo, (Grandfather) Manuel, used to make huge stacks of them. I would eat them hot off the pan until I was stuffed! Often we simply eat them plain, or if you’re my dad, you fill them with fresh fruit and eat them for breakfast. Today, I’m making filloas to fill with lobster meat for a special Valentine’s Day dinner. So, stay tuned for my post called “How to Make a Romantic Valentine’s Day Dinner” coming tomorrow.
In the meantime let’s make the filloas. First, add 6 eggs to a mixing bowl and whisk them on up.
Pour in 3 cups of water and give it another mix.
Gradually add 2 cups of all purpose flour, whisking as you go.
Throw in 1/2 teaspoon of salt and continue whisking until the batter is smooth.
Now, set it aside and let it rest for about 10 minutes.
I like to pour my filloas batter into a large liquid measuring cup, because this way I can easily pour the batter into my prepared pan. I think this is a cleaner way to go rather than ladling the batter into the pan. I avoid the inevitable drips on my stovetop this way.
I also like to use a cube of butter to season my skillet. Just place a skillet on the stove over medium heat and swish a bit of butter around.
Then, take a paper towel and wipe out the excess butter. You don’t want your filloas to be swimming in butter.
Now, pour about 1/4 cup batter into the heated skillet. Quickly swirl it around until the entire surface of the skillet is thinly coated. I wish I had a photo for you of this process, but I don’t have 3 hands so I couldn’t take a photo. I’m sorry.
Cook the filloa for about 30 seconds. Then, using a spatula……
or your fingers (I have asbestos fingers by the way) flip your filloa over……
and cook the other side for a few seconds more. A good way to determine if it’s done is when the steam dissipates.
Then, simply slide the filloa out of the pan onto a plate.
Then repeat, and repeat, and repeat until you use up all of the batter. When you become a real pro at it you can cook in 2 or 3 pans at once to speed up the process.
This recipe will make approximately 20 filloas, depending on the size skillet used. These delicious filloas can be eaten plain as a snack. You can fill them with fruit, or you can add the savory filling of your choice. I made these filloas to use with a lobster filling. Stay tuned and I’ll give you that recipe tomorrow. In the meantime, you can wrap your filloas in plastic wrap and store them in the fridge for up to 3 days.
A NOTE TO THE COOK:
- The first filloa will probably not be perfect. Try again and you will succeed.
- If the batter sticks the pan was not hot enough.
- You will need to add more butter to the pan periodically to keep the filloas from sticking.
- Add 2 tablespoons of sugar to the batter if serving your filloas with a sweet filling.
- Filloas can be stacked on top of each other on a plate. They will not stick together.
- The batter can be stored in the fridge for up to 3 days. Simply mix up the batter (which will have separated) and cook.
- 6 Large Eggs, Beaten
- 3 Cups Water
- 2 Cups All Purpose Flour
- ½ Teaspoon Salt
- In a large mixing bowl whisk the eggs.
- Add 3 cups water.
- Gradually whisk 2 cups flour.
- Mix in salt.
- Set aside to rest for 10 minutes.
- Melt a small amount of butter in a skillet over medium heat.
- Using a paper towel, wipe out the excess butter.
- Pour about ¼ cup of batter into the hot skillet.
- Swirl the batter around to coat the entire bottom surface of the pan.
- Cook for about 30 seconds.
- When the edges begin to curl and separate from the pan, the crepe is ready to be turned.
- Using a spatula or your hands, flip the filloa over and cook for a few seconds further.
- Slide out of the pan and stack on a plate.
So there you have it: THE SECRET TO MAKING THE BEST CREPES IN THE WORLD
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