Frixuelos

Frixuelos are more or less crepes, and follow the same general ratio as similar breads all over the world. To one part flour, add two parts eggs, two parts liquid. Fancy it up with whatever you prefer, and fry it hot and fast.

In Asturias, frixuelos are usually made with a shot of anís. My recipe omits the anís, and adds some lemon zest. You will also notice that my recipe follows the ratio above, whereas many recipes you find for frixuelos or crepes on the internet contain as much as a half liter of milk. This is because they need more liquid to get the same consistency as you develop through the autolyse action during the resting period.

No matter how you make them, they are best served simply. Sprinkle a frixuelo with some sugar, fold in half, then in half again, and eat them out of hand. Of course, you can fancy them up however you’d like. stuff them full of whipped cream or roll them around friend apples.

Ingredients

• 125 g all-purpose flour.
• 4 large eggs.
• 200 ml whole milk.
• 5 g salt.
• 25 g sugar.
• 1 lemon. Zested and squeezed.

Instructions

1. Mix together the milk, eggs, lemon juice, and about half of the lemon zest, using either a whisk, or an immersion blender. I prefer to use a tall container, like a measuring cup or plastic quart container from take-out.
2. Mix together the flour, sugar, and salt.
3. Slowly add the dry ingredients to the liquid ingredients, blending extremely well. I like to add it a heaping spoonful at a time, and running the immersion blender until there are no lumps at all before adding another spoonful.
4. Once the ingredients are all mixed, cover the mix and refrigerate. An hour is the minimum, but overnight is best. You need for the flour to autolyse in order to provide the necessary structure for a great frixuelo.
5. Remove your batter from the refrigerator and give it a quick stir to fix any separation that might have occurred while it was resting.
6. Heat up a flat bottomed frying pan, skillet, or comal over medium high heat.
7. If you are using a well-seasoned cast iron pan or crepe pan, or comal, you will only need a bit of oil on a rag or paper towel to swipe the pan with between frixuelos. If using stainless steel or aluminum, melt a bit of butter in the pan before adding the batter.
8. Pour your batter into the center of the pan, lift the pan by the handle to swirl it around into a wider circle, and let it cook untouched for a minute or so, until set.
9. Flip the frixuelo over and briefly cook the other side. 30 seconds should do it.
10. Remove the frixuelo to a cooling rack and either eat while warm, or allow to cool completely before stacking. Stacking hot frixuelos is a recipe for stuck crepes.