MAKES ABOUT TWELVE 10-INCH/25-CM CRÊPES; SERVES 4
There are three main versions of crêpe-like filloas in Galicia. Two are savory kinds from the interior, ancient dishes once cooked during the winter matanza, the important pork butchering season, and during the Carnival festivities in February. Of these, one is prepared with a simple stock made of pig’s feet, the other with blood from the pig. This recipe is—regrettably for some, happily for most—a third version, al natural. More similar to French crêpes, this is by far the most popular of the trio.
But even if these crêpes are “sweet,” it is typical to use a piece of tocino (fat back) to grease the pan between frying. That, surely, gives them a distinctive Spanish touch.
1. In a large bowl, beat the eggs with the milk. Add a pinch of salt and begin adding the flour while continuing to beat, until it has the consistency of a smooth, loose, and thin batter. Let sit for 1 hour in a cool place. Add the brandy and whisk again.
2. Preheat a 10-inch/25-cm nonstick skillet or crêpe pan over medium heat. Grease the pan with butter using a piece of folded paper towel or pastry brush. Ladle in about 1/3 cup/75 ml batter and immediately swirl and slightly roll the pan to evenly coat the bottom in a thin layer of batter. Cook until bubbles appear in the surface and the edges begin to just curl away from the sides of the pan, about 1 minute or so. Loosen with the help of a thin spatula and then flip. Cook on the other side until golden, about 1 minute.
3. Transfer to a plate and repeat until all of the batter is used, greasing the pan between each crêpe. Place a sheet of parchment or wax paper between each. Reheat the first ones briefly in the pan before serving.
4. Dust with powdered sugar and serve with the whipped cream and honey to add as desired.