miércoles, 30 de enero de 2013


The first signs of what would become known in this area (Galicia, Spain) as filloa come from Roman times. Known as "pita" in Lebanon and parts of Africa; "blakava" in Palestine, Greece, Syria and Albania, "blinis" in Russia, "filo" in Asian cuisine, "pancakes" in Anglo-Saxon culture, "crêpes "in France," pancakes "in Mexico," Pfannkuchen "in Germany," twitching "in Italy and" pancakes "in Chile and Argenitna.

Although more filloa-like crêpe of France, there are important differences: The first is that custom dictates filloa consume one or at most with a sweet cream, while in France the crêpe is a base to wrap all the ingredients and is a complete meal. Furthermore, according to the cook Miguel Vila "The filloas are made with water and broth crepe no, the salted butter crepe and carries no filloa." It is also important to note that for the filloa not used wheat or buckwheat, as if done with the "pancake".


- 1 liter of milk.
- 4 eggs.
- 1 cup pork blood.
- 1 teaspoon of cinnamon.
- Zest of 1 lemon.
- Flour which supports.
- Sugar.
- Cinnamon.
- 1 pinch of salt.


- Beat the eggs, add milk, salt, lemon zest and a teaspoon of cinnamon.
- Add flour gradually to the mixture to form a loose pulp is added pig blood and mix well.
- Catching fire pan, smeared with butter or bacon.
- Once bursts oiled pasta thinly spread so that it covers the entire bottom.
- It is allowed to set and you flip to brown the other side.
- After removing sprinkled with sugar and cinnamon.

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