Frisuelos were one of my favorite discoveries during our epic Asturias trip last summer. These Spanish style crepes are typical of northern Spain, where they originate in Asturias and León. We tried them filled with pastry cream for dessert one night, and I was hooked! I decided to make the classic frisuelos recipe here, simply sprinkled with lemon and sugar.
The recipe is adapted from one of my favorite Asturian cooking blogs (in Spanish), La Cucharina Magica.
Frisuelos Recipe: Spanish Style Crepes
Prep time
Cook time
Total time
Try this Spanish crepes recipe for frisuelos. This simple frisuelos recipe make a delicious breakfast, snack or dessert!
Author: Lauren Aloise
Recipe type: Dessert
Cuisine: Spanish
Ingredients
- 1¾ cups sifted flour (about 200g)
- 4 large eggs
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 tablespoon of anís (or another liqueur like cognac, rum, brandy etc. if you prefer-- or skip this altogether to make it alcohol free!)
- Zest from ½ a lemon (or another citrus fruit if you like to experiment)
- 2 cups + 2 tablespoons whole milk (about 500ml)
Instructions
- Beat the eggs and add the sugar, and continue beating until light and fluffy.
- Add the liqueur (if using), milk, salt and lemon peel and continue to beat the mixture.
- Add the flour, a little at a time, until the crepe batter is uniform and there aren't any lumps.
- Optionally, you can let the batter rest for an hour, and then strain it to make sure there aren't any lumps.
- Using a paper towel, coat a frying pan with olive oil (just a thin layer).
- Add a very small amount of batter to the hot pan (starting with just two tablespoons). Spread it out to completely cover the pan.
- After about 30 seconds, it should be ready to flip.
- When each frisuelo is cooked, put in on a large plate and sprinkle sugar on top. Layer the frisuelos on top of one another, until you've used up all of the batter!
This recipe can be played around with quite a bit (different liqueurs, different citrus peels, and different fillings). Apart from sugar, some of the most typical fillings are nutella, pastry cream, apple compote, honey or jam. All would be delicious, I’m sure!
What will you fill your frisuelos with?
Lauren Aloise
Professional eater, writer, cook, food tour operator. Fascinated by food and its history. Loves: a gooey slice of tortilla, fish markets, homemade cocktails, train travel. Hates: Overhyped restaurants, wine snobs, long menus, mediocrity. Check out my food tours at www.devourtours.com.
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In Galicia they’re called filloas!! So good!
I can’t wait to visit Galicia this summer and eat them there!
My grandma was from Galicia n she always called them . Freisuelos or something like that, she was born in Lugo, n my grandfather in Ribadeo z
My grandma used to call them Freisuelos, not sure the spelling, I don’t know gallego, but learned a little when I was a child, my grandma was from Lugo, my grandfather from RibadeoI used to eat them a lot when I was a child cuz she made them
She always used to say “No queiro, no queiro, pero echamelo en el sombreiroI miss my grandma
You know, the more I read about Asturias, the more I’m amazed at how much the region shares with Galicia culturally, from bagpipes to horreos (corn granaries), and now these crepes as well! In Galicia they’re called “filloas” and are eaten mainly during the Entroido season (Carnaval). I went to a “Festa da Filloa” in a village outside of Santiago de Compostela last year around this time last year and ate probably…a dozen of them…my favorite filling was local Galician honey but I also liked freshly-fried bacon, too!
My grandma used to call them Freisuelos, not sure the spelling, I don’t know gallego, but learned a little when I was a child, my grandma was from Lugo, my grandfather from RibadeoI used to eat them a lot when I was a child cuz she made them
You should try them (filloas) with pig’s blood. Typical in Galicia in pig-killing season…
https://www.google.es/search?q=filloas+de+sangre&rlz=1C1GGGE_esES499ES499&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi12-P2s73KAhVCxxoKHc6nD9IQ_AUIBygB&biw=1280&bih=675
Could you fill them with a chopped meat like pastrami, fold them over with a little more oil or butter to make them savory instead of sweet? For breakfast? Maybe a few chapped nuts too?
Sure, why not! But that’s not the traditional way. Probably delicious though!
esta es probablemente la mejor comida española todos los que he tenido en mi vida tan buen trabajo