In Galicia, Spain, what are crêpes called?

In Galicia, Spain, crêpes are called filloas.

Filloas are thin Galician pancakes traditionally made with flour, eggs and water, milk or broth. They may be sweet or savoury, and cooks commonly grease the pan with pork fat or oil. Their close resemblance to French crêpes reflects a wider European tradition of thin griddle-cooked breads, not necessarily a single shared modern recipe.

The dish is especially associated with Galicia’s Carnival season, known locally as Entroido, and with regional home cooking. Sweet filloas may be served with sugar, honey, jam or cream, while savoury versions can accompany stews or contain meat-based flavours. Some recipes use broth rather than milk, which gives them a distinctly Galician character.

A common mix-up is “frixuelos,” the related name used in Asturias, or “freixós,” a regional Galician term. Those names refer to closely related local forms, but filloas is the standard answer for Galicia in this question.