Filloas (Galician Crepes with Honey)
Why this recipe works
- Simple batter: Milk, eggs and flour create a loose batter that spreads easily into thin, delicate crepes.
- Tender with golden edges: A hot, lightly buttered pan gives the filloas a soft centre with just enough colour at the edges.
- Easy to serve: They can be folded or rolled and finished simply with honey, or adapted with other sweet toppings.
Get the most out of this recipe
Timing notes
- Rest the batter briefly: The short rest helps the flour hydrate, giving the filloas a smoother texture and making the batter easier to swirl thinly.
- Best served warm: Filloas are most delicate just after cooking, so add the honey at the last moment and serve while warm.
Texture tips
- Use just enough batter: Pour in a small ladleful and tilt the pan immediately so the batter coats the base in a fine, even layer.
- Do not over-butter the pan: A light brushing of butter is enough; too much can make the surface greasy rather than tender and lightly golden.
Make-ahead tips
- Cook ahead: The filloas can be cooked in advance, cooled completely and stacked with baking paper between each one.
- Reheat gently: Warm them briefly in a dry frying pan or in a 180°C (355°F) oven, then add the honey just before serving.
- Freezer-friendly: Freeze well-wrapped stacks, then defrost overnight in the fridge before reheating.
Authenticity notes
- Galician style: Filloas are Galician crepes, typically thinner and more supple than fluffy pancakes.
- Simple sweet finish: Honey keeps the serving style restrained, letting the buttery crepe and delicate texture remain the focus.
Equipment you'll need
Ingredients
Instructions
- Put the plain flour and fine sea salt in a mixing bowl and make a well in the centre. Crack in the eggs and whisk, gradually adding the whole milk until you have a smooth, thin batter. Rest the batter for 15 minutes at room temperature.
- Melt the unsalted butter and set it beside the hob. Heat a frying pan over medium-high heat, then brush the pan lightly with a little of the melted butter. When the butter sizzles, the pan is ready.
- Whisk the batter briefly, then pour in a small ladleful and swirl to coat the base in a very thin layer. Cook for 45 to 60 seconds until the edges lift and the underside is lightly golden, then flip and cook for 20 to 30 seconds more. Repeat with the remaining batter, brushing the pan with a little more butter as needed.
- Serve the filloas warm, folded or rolled. Spoon the honey over the top just before serving.
Recipe notes
Tips
- For the thinnest filloas, keep the batter loose and use just enough to coat the pan in a fine film.
- If the first filloa sticks, let the pan heat for another minute and brush with a touch more butter before trying again.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use eggs that are produced to be eaten raw or lightly cooked, as the crepes cook very quickly.
Substitutions
- Replace whole milk with lactose-free milk for a lactose-free version with a similar texture.
- Replace honey with maple syrup for a different, caramel-like sweetness.
Storage
- Refrigerate up to 2 days
- Cool the filloas completely, then stack with sheets of baking paper between and refrigerate in an airtight container. Reheat in a dry frying pan over medium heat for 20 to 30 seconds per side, or in a 180°C (355°F) oven for 5 to 7 minutes, then add honey just before serving. Freeze stacked and well wrapped for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Milk Wheat
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