Monthly Archives: March 2011

Filloas: Spanish Sweets 101

Food is a quintessential part of any celebration, and Carnival is no exception.  Filloas are typically prepared in Galicia around Carnival, although when I was in A Coruna for a fiesta this past summer, there was a vendor making these delicious crepes on a hot stone. (This was actually my first time trying filloas!)  Just in time for Mardi Gras, I’ll give you the background story on filloas and share a recipe; the custard filling is an extra treat!

Filloas seem like a fancy name for crepes, right?  Filloas are made with flour and water, no butter.  Crepes are usually made on a flat hot plate, but in Galicia you will sometimes see a certain tool, called a parrumeira, which aids in filloas making.  (If Williams Sonoma ever starts selling these, let me know, but I won’t hold my breath.)  There are some areas of Galicia that actually maintain the Celtic tradition of using an actual heated stone, rather than an iron or plate, to make filloas.  If you’re like me, and not fortunate enough to have a hot plate or parrumeira at home, a skillet and good wrist technique will work just fine.

Filloas have quite the history; evidence of this treat goes back as far as the Roman Empire.  The Romans used flour, honey, milk, spices, and eggs, which are still some of the most common ingredients used today.  As the Romans conquered most of Europe, they took their food with them.  The Romans pushed tribes, such as the Celts, into smaller and smaller territories.  Some of the Celts eventually settled in Northern Spain and Portugal and incorporated their traditions (i.e., cooking on granite).


There are many iterations of filloas recipes floating around, but to make one of my favorites, you’ll need the following:

2 eggs

250 grams flour

1/2 liter milk (I find this makes the filloas tastier than using water)

Zest of lemon

1 tbsp sugar

A pinch of salt

The worst part after “partying” is the cleaning up…

Fill the filloas with the custard and then sprinkle with cinnamon and powdered sugar.


Have you had the opportunity to be overseas for Carnival?  If so, how was your experience?  Have you tried filloas or any other traditional Carnival/Mardi Gras food?  Leave me a comment and let me know!



Torrijas: Spanish Sweets 101

Torrijas are typically consumed in Spain around Carnival and Easter.  Many Americans are more familiar with torrijas in their breakfast manifestation, also known as “French toast.”  It appears that torrijas made their first documented debut in Spain in the 1400s and the dish was touted as being suitable for women recovering from labor.  (Can’t make this up.)  In the late 1800s and early 1900s, it was very popular to serve torrijas with a glass of wine in taverns in Madrid.


There are many variants on torrijas recipes and I will share one that I have tried with you below.  (I am preemptively getting ready for Carnival, as it is arriving pretty late this year.  Oh, and I had a bit too much fun this past weekend.)

Time to eat!

If dairy isn’t your thing, don’t worry.  You can also substitute the milk with a sweet white wine (muscat usually works pretty well).

What do you think of this “hangover cure?”  Are you like me and think that torrijas and churros will help the next morning?  What miscellaneous junk food do you find yourself craving after a rough weekend?