Hello, dear friends! Welcome to Paulina Cocina! This time, we're going to talk about Asturian Frixuelos , something like the cousins of crepes or pancakes , but with a twist that will blow your mind.
These golden, delicate, and smooth delicacies have their own Asturian history and tradition. They're prepared with basic ingredients you always have at home and are super easy to make , but they require a touch of magic to make them perfect.
So, if you're embarking on this culinary adventure, prepare to discover not only a simple frixuelos recipe , but also a bit of history and some tips to make them perfect.
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About the Asturian Frixuelos
Frixuelos are a type of Asturian crepe , made with flour, milk, and eggs , with a touch of anise lemon zest . They resemble French crepes and classic pancakes, but with a more rustic texture and a slightly different flavor.
They're traditionally served sprinkled with sugar or filled with honey , cream, or even dulce de leche —why not? They're so versatile that they can be perfect for breakfast, a Sunday snack, or even a dessert worthy of a festive meal.
A little bit of history about Asturian frixuelos
The story is lost in time, but there are records indicating that this recipe was already being prepared in the Middle Ages. In fact, some food historians believe that frixuelos were invented in Celtic traditions , which already used flour and dairy products to make similar preparations.
In Asturias, they are associated with the Antroxu festivities, the Asturian Carnival . During these dates, the table would be filled with these delicious golden discs, along with other delicacies such as croutons and casadielles .
Each family can have their own recipe for this version of Asturian crepes, and add their own special touch, but there's one golden rule: the thinner and lighter they are, the better.
Differences between the recipes for frixuelos, crepes, and pancakes
Although at first glance they may seem the same, they are not. Here's a quick guide so you never confuse them again:
- French crepes: Made with flour, milk, eggs, and butter. They tend to be more elastic and can be filled with both sweet and savory ingredients.
- Argentine pancakes: These are a little thicker and fluffier. They're often used to make pancakes with dulce de leche , a surefire classic, but also for classic cannelloni .
- Asturian frixuelos : They're thin, light, and with a hint of anise or lemon that makes them unique. In Asturias, they're traditionally served with sprinkled sugar and rolled up.
6 Features we love about the frixuelos recipe
- Fine and flexible texture: The goal is to make them almost transparent, which requires a light dough and quick cooking.
- Flavor with personality: A touch of anise or lemon zest gives them a special and distinctive touch to Asturian frixuelos.
- They are made in a lightly greased pan : Do not use too much butter or oil, just enough so that they do not stick .
- They're quick to prepare: With good technique, you can make a simple frixuelos recipe in a matter of minutes.
- They can be eaten alone or filled : Although the classic version is with sugar, they are incredible with cream, jam or chocolate .
- They are a tradition in Asturias: They are especially enjoyed during Carnival, but any day is good for some frixuelos.
7 Tips for Perfect Asturian Frixuelos
How to make pancakes? It can be very easy. Follow these 7 steps for a simple pancake recipe, and everything will be fine.
- Let the dough rest : Refrigerating for about 30 minutes helps the ingredients to blend well and the frixuelos to become softer.
- Use a non-stick pan : If you don't want the first frixuelo to end up sticking and in the shape of a map, this is key.
- Grease sparingly : A little butter or oil is enough. Too much fat can make them heavy.
- Control the temperature: The pan should be hot, but not too hot. Medium heat is ideal.
- Flip at the right time : When the edges begin to peel off, it's time to turn decisively, using a spatula.
- Don't stack freshly made bread : If you stack them while they're hot, they can lose their texture. You can use dividers or baking paper to separate them and prevent them from getting soggy.
- Enjoy them fresh : Although they can be reheated, the magic is in eating them freshly made .
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Recipe for Asturian frixuelos
Yields: 10-12 servings
Preparation time: 25 minutes (plus 30 minutes of rest)
Ingredients
- 250 g of flour
- 500 ml of milk
- 3 eggs
- 1 pinch of salt
- 1 tablespoon of sugar
- 1 dash of anise or lemon zest (or both)
- Butter (lard) or oil to grease the pan
- Sugar for sprinkling
How to make Asturian frixuelos step by step
- In a bowl, beat the eggs with the sugar and a pinch of salt until well combined.
- Add the milk little by little, stirring constantly. Sift the flour and add it in batches, beating well after each addition until you have a smooth, lump-free batter.
- Add the anise or lemon zest and mix. Cover and let the mixture rest in the refrigerator for about 30 minutes.
- Heat a nonstick skillet and grease it with a little butter or oil. Pour a ladleful of batter into the hot skillet and swirl it around to spread the mixture evenly.
- Cook until the edges loosen and turn with a spatula. Cook for a few more seconds until golden brown and remove. Repeat the process with the remaining mixture. Sprinkle with sugar to taste and serve warm.
