Frisuelos were one of my favorite discoveries during our epic Asturias trip in the summer of 2015. 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!
Another favorite recipe from this region is the cozy stew called fabada asturiana. But I discovered a lot of other amazing Asturian foods during my road trip that you'd love!
Ingredients
Excited to try these authentic Asturian frisuelos in your own kitchen? Grab these key ingredients, and you'll be ready to start cooking!
- Flour: All-purpose flour is all you need here.
- Liqueur: This is optional, but adds a wonderful flavor to the crepe batter! The traditional option is an anise liqueur, but feel free to experiment with something different if you like.
- Lemon Zest: This adds a bright citrus flavor to the batter. This is flexible, too, though--try other citrus zest if you want.
- Sugar: You'll need some for the batter and some to sprinkle on each frisuelo as it's cooked.
See recipe card for full information on ingredients and quantities.
How to Make Frisuelos (Spanish-Style Crepes)
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Beat the eggs and sugar until they're light, fluffy, and well combined. (image 1)
- Add the liqueur, milk, salt, and lemon zest and beat again. (image 2)
- Gradually add the flour, mixing between each addition, until the batter is smooth and free from lumps. (If desired, you can rest the batter for one hour and strain it to remove any lumps.) (image 3)
- Lightly coat a frying pan with oil using a paper towel, then heat it over medium heat. Add two tablespoons of batter to the pan and spread it out to make the crepe. After 30 seconds of cooking, flip it over to brown the other side. (image 4)
- Once each frisuelo is cooked, put it on a plate and sprinkle with sugar. Repeat the cooking process until all the batter is gone. (image 5)
- Serve the frisuelos rolled up with a filling and garnish with a sprinkle of sugar and a squeeze of lemon juice. Enjoy as a breakfast, dessert, or snack! (image 6)
Recipe FAQs
Frisuelos are made from a simple batter that contains flour, sugar, milk, eggs, salt, lemon zest, and anise liqueur. However, the recipe is flexible, and can be made with different liqueurs and citrus zests.
Frisuelos are Spanish-style crepes that originated in the northern Spanish provinces of Asturias and León, and are a popular dessert, breakfast, or snack. They can be flavored in different ways and filled with a variety of fillings such as nutella, pastry cream, jam, or fruit compote.
Serve
Like most crepes, frisuelos taste best when they're fresh out of the pan. Serve them rolled up with a variety of fillings, like nutella, pastry cream, apple compote, honey, or jam. I decided to make the classic frisuelos recipe here, simply sprinkled with lemon and sugar.
Frisuelos are perfect for a light after-dinner dessert, a special breakfast, or even an afternoon snack! Round out your meal by serving these crepes with a cup of Spanish hot chocolate or a café con leche.
Expert Tips
- This recipe can be played around with quite a bit (different liqueurs, different citrus peels, and different fillings). You can leave out the liqueur if you prefer to have an alcohol-free version.
- If you're struggling to get rid of the lumps in the batter, rest it for one hour, then strain it to remove any lumps.
- Apart from sugar, some of the most typical fillings are nutella, pastry cream, apple compote, honey or jam. All of these would be delicious!
Other Spanish Desserts You'll Love
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Frisuelos Recipe: Spanish Style Crepes
Ingredients
- 1 ¾ cups sifted flour
- 4 large eggs
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 tablespoon anÃs liqueur or cognac, rum, or brandy (optional)
- 2 cups + 2 tablespoons whole milk
Instructions
- Beat the eggs and sugar until the mixture is light and fluffy. Add the liqueur (if using), milk, salt, and lemon zest and continue to beat until well mixed.
- Add the flour gradually until the crepe batter is uniform and there aren't any lumps.
- Coat a frying pan with olive oil with a thin layer of olive oil using a paper towel and set over medium heat.
- Add 2 tablespoons of batter to the hot pan and spread it out to completely cover the pan. Cook for 30 seconds, then flip and brown the other side.
- 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.
- Serve hot and fresh with a filling if desired, or simply top with a sprinkle of sugar and a squeeze of fresh lemon juice. Enjoy!
Notes
- This recipe can be played around with quite a bit (different liqueurs, different citrus peels, and different fillings). You can leave out the liqueur if you prefer to have an alcohol-free version.
- If you're struggling to get rid of the lumps in the batter, rest it for one hour, then strain it to remove any lumps.
- Apart from sugar, some of the most typical fillings are nutella, pastry cream, apple compote, honey or jam. All of these would be delicious!
Nutrition
The recipe is adapted from one of my favorite Asturian cooking blogs (in Spanish), La Cucharina Magica.
Photography by Giulia Verdinelli
Nancy Miller
Thank you for this recipe! French crepes have a long history of celebration. February 2nd was the day when every home in France would make twelve crepes to eat together. Apart from the February 2nd candlemass celebration, there was a belief that crepes are related to wealth. You can find more facts about crepes here: https://ivypanda.com/essays/cultural-role-of-crepes-in-france/
Sergio Hernandez
My great grandmother use to make this every time we had Caldo Gallego. Not sure if they are paired together since the Caldo Gallego is savory but that's how my family use to make it. They are from Lugo as well. I will let you all know how it comes out.
allie
hello, quick question! how many does this recipe serve?
Lauren Aloise
Probably 4-6 people, depending on how many crepes they'll eat and if you end up stuffing them with cream or jam (which makes them heavier!)
Bill Gonzalez Vega
My Nana made these all the time when I was growing up. They were always a big treat. In later years I made them with her. I could not remember all the ingredients, so I was so happy to find this page.
My Mothers parents were from a small town in Asturias called Ambas 🙂 Thank you so much, I am so happy I found this page. Viva Asturias !!!
Lauren Aloise
Viva!
Maria
Puxa Asturias!
We used to made them very simple: only sprinkled with sugar on the top. So simple and yet so delicious. These days that I live in London I've recovered the recipe from the most celebrated Asturian cook who published several books in asturian gastronomy: Maria Luisa. Her book 'Ell arte de cocinar' was the best gift my friends give me - they wanted to make sure that I do no forget about the food from la tierrina'.
Salud!
Marci
Nutella. Also strawberry preserves. Brings back memories...
matt
esta es probablemente la mejor comida española todos los que he tenido en mi vida tan buen trabajo
Bob W
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?
Lauren Aloise
Sure, why not! But that's not the traditional way. Probably delicious though!
Charo
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
Trevor Huxham
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!
Lourdes
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
Ashlee D.
In Galicia they're called filloas!! So good!
Lauren Aloise
I can't wait to visit Galicia this summer and eat them there!
Lourdes
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
Lourdes
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
Lourdes
She always used to say "No queiro, no queiro, pero echamelo en el sombreiroI miss my grandma