Spanish Style Crepes
Spanish Style Crepes - This recipe originates from Northern Spain and are also known as Frisuelos. Fill them with cream and seasonal fresh fruit, spread with Nutella or serve simply with butter and brown sugar or lemon and sugar.
You will find crepes served all over Spain they are a popular dessert or snack. Adding lemon or orange zest and alcohol to a usual crepe batter makes this a "Frisuelos"
Ingredients
Serves 4
200g sifted plain flour
4 Large eggs
2 tablespoons granulated sugar
1/4 tsp salt
1 tablespoon of anís or any another liqueur like cognac, rum, brandy etc or skip to make them alcohol free!
What is Anis? This is a Spanish liquor made from the seeds of the aniseed tree, also known as la Pimpinella anisum
zest from 1/2 Lemon about 2 tsp or any other citrus fruit for a slightly different flavour
500 ml whole milk
Spanish Style Crepes
Method
Whisk the eggs well and add the sugar, beat until light and fluffy.
Add the liqueur (if using), milk, salt and lemon zest and continue to beat the mixture.
Gently add the flour a little at a time, mix until its nice and smooth with no lumps
Place in the fridge to "rest" for about an hour, then if necessary strain to remove any lumps.
Using a paper towel coat a heavy based frying pan or hot plate with a thin layer of olive oil, lard or butter.
Add a small amount of batter to the hot pan (start with two tablespoons). Spread it out to completely cover the pan.
After about 30 seconds, it should be ready to flip. Don't flip too early, wait until the surface is no longer shiny and the edges are starting to brown, flip it too early it will tear.
When each crepe is cooked, put in on a large plate and sprinkle sugar on top. Layer on top of one another, until you've used up all of the batter!
Tips - The key to making good crepes is using a very hot pan. Be prepared to loose your first one and adjust the temperature.
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