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      RECIPE TITLE "Filloas" Copyright © by Mario Batali. All rights reserved.
    recipe excerpted from Spain...A Culinary Road Trip

    yieldsServes 4 time--- difficultyeasy

    A fascinating blend of sweet and savory, these crepe-like pancakes, usually served as a snack, made me think of an American pancake-and-bacon breakfast. María was kind enough not only to show us how to make these, but also to make Gwyneth's without the bacon fat (but pork in my dessert makes me a very happy man).


    2 cups all-purpose flour 1½ teaspooons kosher salt
    1 cup chicken stock
    2 large eggs, beaten
    1 cup milk
    About 2 tablespoons bacon fat or olive oil
    Sugar for sprinkling


    Whisk together the flour, salt, and stock in a large bowl until smooth. Whisk in the eggs and milk. Let the batter stand for 30 minutes.

    Heat a crepe pan or medium nonstick skillet over medium heat. Add just enough bacon fat to coat the bottom of the pan and heat until hot. Pour in ¼ cup batter, tilting the pan to cover the bottom evenly, and pour out any excess. Cook until golden brown on the first side, about 2 minutes. Carefully flip the pancake and cook until lightly browned on the second side. Remove from the pan, sprinkle with sugar, and roll up. Put on a platter, cover to keep warm, and repeat with the remaining batter. Serve hot or at room temperature.


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