Treats of Carnival


Filloas de Leche Gallego

Filloas de Leche Gallego is one of the many delicious foods made in Galicia, the region in Northwest Spain along the Camino de Santiago, as part of the Carnival celebrations which takes place the days leading up to and on Ash Wednesday. It is one of our favourite treats! We have found an easy recipe to share with our hungry pilgrims. These super thin pancakes are very similar to crepes but are made with lard or pork fat.


This traditional dish dates back to the Romans and their conquer of Europe. They brought this dish into Spain and it quickly spread through the Celtic homes. Back then, the water or meat broth used in the recipe below, was once thought to be the blood of pigs!

Historically, the tool used to cook the Filloas was simply a hot stone. Often the stone was wide enough to make two Filloas at the same time and some families in Galicia still use this technique today.  Over time, the Spaniards created a better tool to  make the Filloas which is pictured below. Vanessa fondly remembers her Aunt Manola standing over her sarten de filloas with a fork full of lard! We also thinks it is a great treat to have after you finish your Camino de Santiago!


sarten de filloas


Filloas de Leche Gallego


  • 2 cups whole milk
  • 1.5 cups white flour
  • 3/4 cup water (many Galicians use meat broth)
  • 3 eggs
  • 1 tablespoon sugar
  • 1 piece of bacon fat
  • salt


  1. Whisk the eggs in a bowl.
  2. Add the milk, water and salt. Whisk all ingredients until blended well.
  3. Add the flour, little by little, to avoid creating lumps. Then, whisk with fork or with an electric mixer.
  4. Next, heat up a frying pan, greasing it with the bacon fat on a fork.
  5. Add a small spoonful of dough to a frying pan.  Place the dough in the corner of the pan and make circles to spread it throughout the pan to avoid making it too thick in the middle.
  6. Once the edges separate from the pan, flip the filloa to the other side, being careful not to cook either side too much. The colour should be a golden brown.
  7. As you make the filloas, stack them on top of each other because this will help maintain the heat.  If you want, add a little sugar between each. It will melt like syrup.
  8. Add any additional toppings as you please. This can be savoury or sweet; however, you like it! Typically in Galicia, the filloas are sprinkled with sugar and lemon.
Spain, P. F., & Internacional, C. (2016, February 26). Recipe for Galician Filloas. Retrieved February 26, 2017, from
(n.d.). Retrieved February 26, 2017, from