Frixuelos (Crepes)

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Frixuelos (Crepes). One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Frixuelos (Crepes) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. Frixuelos (Crepes) is something which I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Frixuelos (Crepes), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Frixuelos (Crepes) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Frixuelos (Crepes) is 12-16 Frixuelos. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Frixuelos (Crepes) estimated approx 45 minutos - 1 hora.

To get started with this particular recipe, we must prepare a few components. You can cook Frixuelos (Crepes) using 6 ingredients and 6 steps. Here is how you cook it.

Crepes como dicen los franceses o mantas como las llamamos en mi pueblo, pero en Asturias se conocen como frixuelos. Esta es la receta típica que se usó siempre en mi familia.

Ingredients and spices that need to be Make ready to make Frixuelos (Crepes):

1. 200 gr harina
2. 4 huevos
3. 1/2 litro leche
4. 3 cucharadas azúcar
5. Ralladura de limón
6. 1 chorrito anís

Instructions to make to make Frixuelos (Crepes)

1. Poner todos los ingredientes en una fuente y batirlos con la batidora. Mejor quedarse corto con la harina que pasarse.
2. Calentar una sartén y untar la base con aceite. Con un pincel o una servilleta de papel nos servirá. La intención es que la sartén esté untada nada más. El fuego estará constantemente más o menos en 8 sobre 12.
3. Con un cucharón echar la mezcla e ir moviendo la sartén para que la cubra toda, no deberían quedar ni muy gruesos ni muy finos. Los de la foto llevan cada uno 45gr de masa.
4. Cuando los bordes estén hechos dar la vuelta ayudados de una espumadera o una lengua. Es mejor no dorarlos mucho porque entonces quedarán muy secos y cuartearán. En total sería más o menos un minuto por cada lado.
5. Repetir la operación con toda la masa, untando con aceite la sartén cada vez que hagamos uno.
6. Espolvorear cada uno con un poco de azúcar cuando lo saquemos de la sartén.

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