Filloas de leche, recipe from Galicia

The milk pancakes they are traditional Galician sweets that are made and tasted at the Carnival Festivities. These sweets are some pancakes or milk tortillas that are prepared with a very thin dough Similar to the mass of the crepes, but they are not crepés.

The pancakes can be eaten this way, like pancakes without filling or they can also be prepared with filling. The most commonly used fillings can be jam, cream or chocolate.

The pancakes are next to the Ears and the fried cañas stuffed, the most demanded sweets and tasted in the Fiestas of the Carnival of Galicia.

The Carnival is not only music, dances and costumes, it is also a good time to stop and enjoy the rich, wide and appetizing sweet Gastronomy, present in many regions and representative of these Carnival Parties.

The filloas we can taste them accompanying a breakfast, in snacks or in the dessert, at any moment they are appetizing.

Recipe of milk pancakes

Ingredients:

Half a liter of whole milk
4 medium eggs
275 grams of simple sifted wheat flour.
125 ml. of water.
30 grams of sugar
A pinch of salt.
Olive oil, sunflower oil or a little butter.

Elaboration:

Beat the eggs well in the blender jar. Next we add the beaten eggs, the pinch of salt, the sugar, the milk, and we beat again.
Without stopping to beat and little by little we are incorporating the sieved flour until the dough is well beaten and without lumps. The mass of the pancakes should have a rather liquid appearance, should not be thick.
With a film, cover the dough and let it rest at room temperature and in a cool place for 60 minutes. After the time, put a pan on the fire to heat with a thread of oil, just to grease the pan or if you prefer a little butter instead of oil.
With the help of a soup spoon, add a little dough from the pancakes in the pan. The mass of the pancake as we said earlier at the beginning of the post should be like a very finite and soft pancake.
Once put the dough in the pan take the pan and move it in circles to spread the dough across the surface of the pan.
When the dough comes off the edges of the pan we turn it over to cook it on the other side. We browned softly, lightly golden, as they should look rather whitish.
We go cooking them one by one and depositing them one on top of the other, stacking them.

When we go to take them to the table for your tasting we will roll them up in the form of canutos or tubes. To taste them we can rebozarlas with a mixture of cinnamon and sugar or with a hilito of honey on top.

The pancakes can also be presented filled with chocolate, stuffed with our favorite jam or with cream.

Do you want to learn how to prepare more typical Carnival sweets? We discover the following: