Filloas Custard-Filled Crepes Filling 1 1/2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 2 egg yolks, beaten 1 teaspoon vanilla Crepes 1 cup whole milk 2 whole eggs 1 egg white 3/4 cup flour 1/4 teaspoon salt Butter 1. To make custard, heat 1 1/2 cups milk in medium saucepan over medium heat. Combine sugar and cornstarch; stir into milk as it is heating. Gradually stir in 2 egg yolks, cooking until mixture is thickened, stirring constantly. 2. Remove saucepan from heat. Stir in vanilla. Cool. (If desired, custard can be made ahead and refrigerated.) Serve at room temperature. 3. To make crepes, in medium bowl, combine 1 cup milk, eggs, egg white, flour and salt; mix until smooth. For easier handling, let stand 30 minutes before cooking. 4. Heat small skillet over medium heat until hot. For each crepe, lightly coat skillet with butter. Spoon 2 tablespoons batter into hot skillet; tilt quickly to cover bottom. When crepe has set, turn and cook about 1 minute or until other side is set. (Crepes can be made ahead; stack between sheets of waxed paper until ready to use.) 5. To serve, spread 1 tablespoon filling on each crepe; roll up. 14 to 16 filled crepes Mari Carmen Valcarcel Sánchez "Galician cooking for me is special. Special and one of the most delicious. In the north the cooking is always more flavorful. The raw materials are very good, produce as well as dairy products ... and the fish! You'll see when you go there. In Galicia they eat well."
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