Entree: Spain – Galicia – Filloas de Sangre (Galician thin crepes made with pork blood, flour, milk, and eggs, pan-fried and served sweet or savory)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) fresh pork blood, well-strained
- 2 cups (480 ml) whole milk
- 2 cups (250 g) all-purpose flour
- 2 large eggs, about 3 1/2 oz (100 g) total
- 1 tbsp (15 g) granulated sugar (optional for sweet finish)
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) lard or pork fat for the batter and frying
- 1/4 cup (60 ml) water or additional milk to adjust batter consistency
- Butter or additional lard for the pan, as needed
- Granulated sugar and ground cinnamon for dusting (optional)

Show original ingredient measurements

- 2 cups (480 ml) fresh pork blood, well-strained
- 2 cups (480 ml) whole milk
- 2 cups (250 g) all-purpose flour
- 2 large eggs, about 100 g total
- 1 tbsp (15 g) granulated sugar (optional for sweet finish)
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) lard or pork fat for the batter and frying
- 1/4 cup (60 ml) water or additional milk to adjust batter consistency
- Butter or additional lard for the pan, as needed
- Granulated sugar and ground cinnamon for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Whisk batter: In a large bowl combine pork blood, milk, eggs, and lard. Gradually whisk in flour, salt, and sugar if using, until a smooth, thin batter forms. Add water or extra milk if needed to achieve a crepe-like consistency. Let rest 20–30 minutes.
2. Heat a nonstick or well-seasoned crepe pan over medium heat and brush lightly with butter or lard. Pour a small ladleful (about 1/4 cup (60 ml)) of batter into the pan, tilting to form a thin, even round. Cook until edges lift and underside is lightly browned, about 1 minute; flip and cook the second side 30–45 seconds. Repeat with remaining batter, stacking cooked filloas on a plate and keeping warm.
3. Serve warm: for sweet style, dust with granulated sugar and a sprinkle of cinnamon or drizzle honey. For savory, serve with sautéed onions, fried bacon bits, or a squeeze of lemon. Refrigerate leftovers and reheat gently in a pan.

1. Whisk batter: In a large bowl combine pork blood, milk, eggs, and lard. Gradually whisk in flour, salt, and sugar if using, until a smooth, thin batter forms. Add water or extra milk if needed to achieve a crepe-like consistency. Let rest 20–30 minutes.
2. Heat a nonstick or well-seasoned crepe pan over medium heat and brush lightly with butter or lard. Pour a small ladleful (about 1/4 cup/60 ml) of batter into the pan, tilting to form a thin, even round. Cook until edges lift and underside is lightly browned, about 1 minute; flip and cook the second side 30–45 seconds. Repeat with remaining batter, stacking cooked filloas on a plate and keeping warm.
3. Serve warm: for sweet style, dust with granulated sugar and a sprinkle of cinnamon or drizzle honey. For savory, serve with sautéed onions, fried bacon bits, or a squeeze of lemon. Refrigerate leftovers and reheat gently in a pan.