Frixuelos (Asturian Crêpes)


Beat the eggs with a pinch of salt and mix in the milk. Gradually add the flour and sugar and beat. Heat a little oil in a frying-pan. When hot, add a spoonful of the batter forming a very thin layer over the surface of the pan. When golden underneath, flip and cook on the other side.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid.

Spanish recipe: Asturias Crepes. Photo by: Toya Legido/©ICEX.


Serve on a dish and sprinkle with sugar.

Nutritional Facts

Energy (kcal): 403
Energy (kJ): 1,686
Protein (g): 13.2
Fat (g): 14.4
Carbohydrates (g): 58.6
Calcium (mg): 174.1
Riboflavin (mg): 0.3
Iron (mg): 1.4

Information provided by: The Spanish Nutrition Foundation (FEN)





30 minutes

  • 4 eggs
  • 500 gr flour
  • 50 ml Spanish olive oil
  • 1 l milk
  • 1 tbs sugar
  • Salt
  • 4 eggs
  • 17.637 lb flour
  • 1.885 fl. oz Spanish olive oil
  • 1.76 pint milk
  • 1 tbs sugar
  • Salt
  • 4 eggs
  • 2.33 lb flour
  • 0.211 cup Spanish olive oil
  • 4.352 cup milk
  • 1 tbs sugar
  • Salt
Wine match

Federico Oldenburg/©ICEX

Though pancakes can be filled with just about anything, they are most often eaten as desserts. In this case, a good partner would be a toasty Ribeiro made from dried grapes, a product that is once again coming into its own.