Frixuelos Vaqueiros

1st June 2017

Interview: Killian Fox
Photographs: Mónica R. Goya

“These are special crèpes from this region. We make the batter thicker than in other parts of Spain and pour it in a spiral. When I was a kid, we used to say these are Asturian, and the other [thinner] ones are Galician. My mother would say, ‘I’m going to make frixuelos’, and we’d say ‘Asturian please’, or ‘Galician please’, one or the other.”
Bea Pérez, winemaker, Asturias, Spain

Serves 2-4


3 eggs
A pinch of salt
A glass of milk (about 200ml)
1/2 glass of warm water (about 100ml)
Flour (200-300g, depending on desired thickness)
Oil (to fry)
Honey or sugar (to serve)
Lemon (to serve)


Beat the eggs, then add the salt, milk and water. Slowly whisk in the flour until you have a dense batter. Let it rest for 15 minutes.

Heat a wide frying pan, add enough oil to cover the bottom generously, and get it very hot. Fill a ladle with batter and pour it into the pan, spiraling outwards from the centre. After a minute or so, flip the pancake and let it cook for another minute or so on the other side. Transfer to a plate with kitchen roll to soak up excess oil.

Serve pancakes with honey or sugar and a squeeze of lemon.

Posted 1st June 2017

In Recipes


Interview: Killian Fox
Photographs: Mónica R. Goya