In the rich gastronomic tradition of Galicia, filloas acquire different names depending on the region. From the well-known filloas to the so-called “frixuelos” or “crespillos,” these thin crepes are enjoyed in various ways throughout the Galician territory. The variety in names reflects the cultural and linguistic diversity of this northwestern region of Spain.

During Holy Week, the Galician table is filled with traditional flavors that mark the celebration. “Bacalao a la cazona” is a delicacy made with desalted cod, accompanied by potatoes and hard-boiled egg. Another standout dish is “lacón con grelos,” a combination of pork and turnip tops, typical of these dates. The “torta de Pascua,” a sweet cake with candied fruits and nuts, is the perfect finishing touch for these celebrations.

Traditional Galician Filloas Recipe

Now, I’ll share a simple recipe to prepare authentic Galician filloas at home.

Ingredients:

• 250g of wheat flour
• 500ml of milk
• 2 eggs
• 1 pinch of salt
• Oil for greasing the pan

Instructions:

• In a bowl, mix the flour with the milk, eggs, and a pinch of salt. The consistency of the mixture should be liquid and homogeneous.
• Let the batter rest for at least 30 minutes to achieve the right texture.
• Heat a non-stick skillet and grease it with a little oil.
• Pour a small portion of the batter into the skillet, spreading it evenly to form a thin layer.
• Cook each filloa over medium heat until the edges lightly brown, then flip it and cook the other side.
• Repeat the process until the batter is used up.

During Holy Week, Galician gastronomy not only offers a feast for the palate but also reveals the cultural richness of the region. Filloas, with their multiple names, and traditional dishes like “bacalao a la cazona” or “lacón con grelos” showcase the culinary diversity that defines Galicia. Dare to taste these delights and incorporate the filloas recipe into your culinary repertoire to savor the authentic essence of Galician cuisine in this festive season. Bon appétit!