Asturian Frixuelos

First and foremost, Happy Dad Day!

Tired of waking up that favorite father in your life with toast? I’m sure he is. This year try something a little different. These kinda-crepes come from Asturias, one of the northern provinces of Spain. The main difference between frixuelos and crepes? Frixuelos are always served sweet, so have white sugar, cream, honey or your favorite homemade jam on hand for filling. Just roll’em up and enjoy, Dad :)



Asturian Frixuelos

Asturian Frixuelos

Course Breakfast
Cuisine Spanish
Servings 6 servings


  • 4 eggs
  • 2 tbsp granulated sugar, plus extra for serving
  • 1 tbsp anise liquor or cognac
  • 2 1/4 cups milk
  • 1/8 tsp salt
  • 2 cups all-purpose flour
  • 2 tbsp unsalted butter


  1. In a large bowl, whisk together eggs and sugar. Add anise liquor, milk and salt and continue whisking. Gradually sift in flour while whisking. Cover and refrigerate for an hour.
  2. Heat a medium-sized skillet over medium heat, and lightly rub with butter. Add about 1/4 cup of the mix and quickly swirl the skillet around until covered with the mix. Cook for 30-60 seconds, then flip. Cook for an additional 30 seconds, then remove from heat.
  3. Traditionally, frixuelos are eaten with sugar, but feel free to stuff them with jam, nutella, dulce de leche, or anything else :)


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