Flija — a labour-of-love Balkan layered crepe, built up grill layer by grill layer into a striking star pattern, brushed with butter and cream. Served with honey or yogurt.
- 1 kg Flour
- 1 L Water
- 1 tsp Salt
- 5 tablespoons Greek Yogurt
- 200ml Vegetable Oil
- 3 tablespoons Clotted Cream
- 220g Melted Butter
- 500ml Sour Cream
- 3 tablespoons Olive Oil
Video
Preparation
- For the flour batter, mix the flour, water and salt until smooth — it should be thick but pourable, adding a little extra water if needed. Set aside.
- For the filling, mix the butter, oil and chosen yogurt or cream until smooth and runny, leave to rest for 10 minutes, then mix again — it should be like custard. Set aside.
- Preheat the grill to medium. Rub a large deep baking tray with olive oil. Using a squeezy bottle or ladle, pipe the first layer of flour batter in lines to create a star effect, leaving triangles between each line, then grill until golden brown, 3–5 minutes.
- Remove and brush the whole pan (battered and un-battered areas) with the filling. Add another layer of flour batter in the star pattern, placing the lines through the gaps left by the previous layer, then grill until golden, 3–5 minutes.
- Repeat, filling each triangle gap with batter on each layer — this takes around 2 hours. Every couple of layers, use one layer just to fill any large gaps that appear.
- Once ready, serve straight away with honey or yogurt.
