📝 About This Recipe
Hailing from the lush, green mountains of Asturias, Frixuelos are more than just crepes; they are a cherished ritual of the Antroxu (Carnival) season. These delicate, paper-thin delights are characterized by their lacy edges and a subtle hint of anise that dances on the palate. Unlike their French cousins, they are traditionally stacked high and dusted with sugar, creating a melt-in-your-mouth experience that captures the rustic soul of Spanish comfort food.
🥗 Ingredients
The Batter Base
- 250 grams All-purpose flour (sifted to ensure no lumps)
- 500 ml Whole milk (at room temperature)
- 4 pieces Large eggs (farm-fresh if possible)
- 2 tablespoons Granulated sugar (for the batter)
- 1 pinch Salt (to balance the sweetness)
Aromatics and Flavoring
- 1 splash Anisette (Anís liqueur) (about 1 tablespoon; can substitute with vanilla extract)
- 1 teaspoon Lemon zest (finely grated, yellow part only)
For Cooking and Finishing
- 50 grams Unsalted butter or Lard (for greasing the pan; lard is traditional)
- 1/2 cup Extra granulated sugar (for sprinkling between layers)
- 1 teaspoon Cinnamon (optional, to mix with the topping sugar)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the four eggs with the two tablespoons of sugar and a pinch of salt until the mixture is pale and slightly frothy.
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2
Slowly pour in the milk and the splash of anisette, whisking continuously to incorporate the liquids into the egg base.
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3
Add the finely grated lemon zest to the liquid mixture for a bright, citrusy undertone.
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4
Gradually sift the flour into the bowl. Use a whisk to blend it in, starting from the center and moving outward to prevent lumps from forming.
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5
Once the batter is smooth and has the consistency of heavy cream, let it rest at room temperature for at least 30 minutes. This allows the gluten to relax for a tender texture.
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6
Heat a non-stick skillet (ideally 8-10 inches) over medium-high heat. Lightly grease the surface with a small amount of butter or lard using a paper towel.
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7
Ladle a small amount of batter into the center of the pan (about 1/4 cup), quickly swirling the skillet to coat the bottom in a very thin, even layer.
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8
Cook for about 60-90 seconds until the edges start to turn golden brown and slightly crisp, and the bottom is beautifully speckled.
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9
Carefully flip the frixuelo using a thin spatula or your fingers if you're feeling brave. Cook the second side for only 20-30 seconds.
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10
Slide the frixuelo onto a large serving plate and immediately sprinkle a generous teaspoon of sugar over the hot surface.
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11
Repeat the process with the remaining batter, stacking each new frixuelo directly on top of the previous one and sugaring each layer.
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12
Keep the stack covered with a clean kitchen towel or an inverted plate to keep them warm and soft as you work.
💡 Chef's Tips
Allow the batter to rest; this is the secret to a frixuelo that doesn't shrink or turn rubbery. Use a very light hand with the grease; the pan should be seasoned but not oily, or the batter won't spread evenly. If your first frixuelo is a disaster, don't worry—it’s a chef's tradition that the first one is always the 'tester' to gauge pan temperature. For an extra-fine texture, you can pass the batter through a fine-mesh strainer before letting it rest. If you don't like anise, substitute with a teaspoon of high-quality vanilla bean paste or rum.
🍽️ Serving Suggestions
Serve the stack warm, allowing guests to roll up individual frixuelos like cigars. Pair with a glass of sweet Spanish cider (Sidra Dulce) or a warm cup of thick Spanish hot chocolate. Spread a thin layer of 'Dulce de Leche' or 'Crema Pastelera' inside before rolling for a more decadent treat. Top with a dollop of honey and crushed walnuts for a classic Northern Spanish flavor profile. Accompany with fresh raspberries or sautéed apples to cut through the sweetness of the sugar.