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Frixuelos Neapolitan Version

Frixuelos Neapolitan Version

@impasta_con_rosy

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.

Difficulty: Easy
Cooking: 15 min
Preparation: 10 min
Country: Spagna

Ingredients

No. Servings
  • Milk500mL
  • Eggs3units
  • Flour200g
  • Sugar50g
  • Limoncello30mL
  • Butter20g
  • Turmericto taste
  • Matchato taste
  • Dehydrated raspberriesto taste
  • Blue spirulinato taste

Preparation

  1. STEP 1 OF 7

    In a bowl, mix the milk, eggs, flour, and sugar until smooth.

  2. STEP 2 OF 7

    Add the limoncello and mix well.

  3. STEP 3 OF 7

    Color the batter with turmeric, matcha, dehydrated raspberries, and blue spirulina to taste.

  4. STEP 4 OF 7

    Heat a non-stick pan and lightly grease it with butter.

  5. STEP 5 OF 7

    Pour a ladle of batter into the pan and cook until golden on both sides.

  6. STEP 6 OF 7

    Repeat until all the batter is used.

  7. 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

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    9.21g·23%
  • Carbohydrates
    22.92g·56%
  • Fats
    8.3g·20%
  • Fibers
    0.4g·1%