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1
Sift the flour into a bowl. Add the salt, beaten eggs, and milk gradually, whisking to a smooth, completely lump-free batter. The batter should be very liquid — thin enough to coat the back of a spoon only faintly. Rest, covered, for at least 30 minutes at room temperature; the batter will relax and any residual gluten tension will subside.
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2
Set a clay tixola or, in its absence, a wide flat pan over medium-high heat until thoroughly hot. Rub the surface with a small piece of lard — not butter — ensuring the entire base is coated. This is where the dish lives or dies: the pan must be very well greased with lard and at full heat before the first batter is poured, or the filloa will tear and refuse to release. Sacrifice the first filloa; it seasons the pan.
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3
Pour a small ladle of batter into the centre of the pan and swirl immediately so that it spreads to a paper-thin, near-translucent layer barely coating the base. The batter should set almost on contact with the pan. If it pools thickly, the batter is too heavy or the heat too low.
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4
Cook until the edges lift and the surface is set and no longer wet. The filloa should be translucent and very thin. Flip once and cook for a further few seconds on the second side until just done — the crêpe should remain pale and pliable, not browned or stiff.
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5
Transfer to a plate. Place a sheet of baking paper over each filloa before stacking the next to prevent adhesion. Re-grease the pan with lard before each subsequent filloa. Continue until all batter is used. The finished stack should be uniform, pale, and pliable.
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6
To serve in the sweet festival manner, fill or top with whipped cream and a dusting of caster sugar, or drizzle with honey or dulce de leche. The traditional savoury version — filloas de sangue, made with blood — is finished with honey as a contrast.