
Frixuelos Neapolitan Version
A type of pancake typical of Asturias, Cantabria, and León in Spain, similar to French crepes, made with milk, eggs, and flour, and served as a dessert. This version uses limoncello instead of anise and is served with Neapolitan blood sausage.
Ingredients
- Milk
500mL500mL - Eggs
3units3units - Flour
200g200g - Sugar
50g50g - Limoncello
30mL30mL - Butter
20g20g - Turmericto taste
- Matchato taste
- Dehydrated raspberriesto taste
- Blue spirulinato taste
Preparation
- STEP 1 OF 7
In a bowl, mix the milk, eggs, flour, and sugar until smooth.
- STEP 2 OF 7
Add the limoncello and mix well.
- STEP 3 OF 7
Color the batter with turmeric, matcha, dehydrated raspberries, and blue spirulina to taste.
- STEP 4 OF 7
Heat a non-stick pan and lightly grease it with butter.
- STEP 5 OF 7
Pour a ladle of batter into the pan and cook until golden on both sides.
- STEP 6 OF 7
Repeat until all the batter is used.
- STEP 7 OF 7
Serve the frixuelos with Neapolitan blood sausage or another cream of your choice.
Suggestions
Non-stick pan
Bowl
Ladle
General Information
More information
Customized recipe with limoncello and natural colorings.
Origin
Spagna, Sicilia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 202.91 |
Carbohydrates (g) | 22.92 |
of which Sugars (g) | 10.2 |
Fat (g) | 8.3 |
of which Saturates (g) | 4.26 |
Protein (g) | 9.21 |
Fiber (g) | 0.4 |
Sale (g) | 0.12 |
- Proteins9.21g·23%
- Carbohydrates22.92g·56%
- Fats8.3g·20%
- Fibers0.4g·1%