Market Griddle · Galician Crepes
Filloas
Photo: zordor / Rodrigo Fernandez / Wikimedia Commons · CC BY 2.0
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: Filloas are a fixture of Entroido, Galicia's Carnival, and older rural versions made at the winter matanza work the pig's blood into the batter, making them one of Galicia's oldest seasonal street sweets.
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