Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Galicia, Spain
II
Description
Galicia's traditional crêpe — thinner, more eggy, and often made with the blood from the matanza (pig slaughter) in the most traditional versions, or with milk and eggs in the sweet festival version. Filloas are the Galician Carnival food alongside lacón con grelos — they are also made throughout the year as a simple dessert, filled with cream, honey, sugar, or dulce de leche. The technique is identical to French crêpe making but the batter is traditionally cooked in a clay pan (tixola) rather than a steel pan, and the addition of beef or pork blood in the traditional version produces a very dark, savoury, intensely flavoured crêpe with a texture unlike any other.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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