Market Griddle · Galician Crepes
Filloas
🥞
Photo coming soon
Traditional batter is sometimes mixed with fresh pig's blood saved from the winter matanza (pig slaughter), turning a simple crepe into a dark, Carnival-season specialty.
Filloas are thin, delicate crepes made from a flour, egg, and broth or milk batter, cooked quickly on a hot griddle until lacy at the edges, then rolled or folded with sugar. Galician market stalls fry them up especially around Carnival and Easter.
Why it's made this way: They're traditionally timed to the winter matanza, when leftover pig's blood was worked into the batter, making filloas one of Galicia's oldest Carnival-season street sweets.
More from Spain
Pinchos (Small Skewered Bites)
Churros con Chocolate
Bocadillo de Calamares
Empanada Gallega
🍾
Cava
Pa amb Tomàquet
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.