Frixuelo ingredients
- · 200 grams of flour
- · 4 eggs
- 1/2 liter of milk
- 2 tablespoons of sugar
- Anise
- · Pinch of salt
Frixuelos recipe · How to make frixuelos as they are made in Asturias?
1 Put all the ingredients in a containerFirst the eggs. Mix the eggs with the flour until you get a thick, smooth batter, then gradually add the milk, stirring constantly. Next, add the sugar, a drop of anise if you like, and a pinch of salt.
2 They are mixed with the blender so that there are no lumps and leave rest for at least 1 hour in the fridge or cool place.
3· Stir a little with a spoon, if it is wooden it is better.
4· It starts heat a non-stick pan with a little butter or a little oil, very little, that is not noticed later, and put a spoonful of the dough.
5· Spread over the pan creating a thin layer. It gilds on both sides.
Asturian recipe books
If you want to know first-hand Asturian recipes, simple but very delicious, we recommend buying the book «25 years of Guisanderas de Asturias» and the book "The Art of Cooking", written by the famous cook María Luisa García and currently republished.
Tips for making good frixuelos
1/ The order of the ingredients in the mixture matters a lot. First come the eggs and then the flour . Starting with a dense base, the liquid is incorporated gradually and evenly. There's no room for pockets of dry flour. The result is a fine, smooth batter. It's a better mix.
2/ A second point is resting time; this is non-negotiable . A rest of between twenty and thirty minutes, or even longer if there's no rush, allows the flour to fully hydrate and the gluten to relax.
3/ Appropriate temperature of the pan.
4/ Don't overdo it with the thickness . A thin layer , well spread, just a few seconds on each side, and a clean flip.
Text: © Ramón Molleda for asturias.com
