Filloas

Method

Sift the flour with salt into a large bowl and create a well in the centre. Beat the eggs with sugar and gradually add to the flour, stirring constantly whilst pouring in the milk to create a smooth, thin batter. Heat a small cast iron skillet or non-stick crêpe pan over medium heat and lightly grease with lard. Pour a thin layer of batter into the pan, tilting to spread evenly, and cook for about one minute until the underside is lightly golden, then flip and cook briefly on the reverse side. Transfer each filloa to a clean cloth and continue with the remaining batter. Once all filloas are cooked, spread each one with honey or sugar, fold into quarters, and serve warm or at room temperature, traditionally dusted with more sugar or honey.