Family History: Recipe for Crespillos

Tags: The Escriva family, For younger readers

Every year, on the feast-day of Mrs Dolores Escrivá, Saint Josemaría’s mother, the whole family waited in joyous anticipation for the dessert they always had that day.

The kitchen door opened and there appeared… crespillos! Everyone cheered and clapped. It was a simple dessert that Mrs. Escrivá could prepare on that day only. This made it into something the children looked forward to, although it was very simple.

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The recipe for crespillos is one you can make for your family. It’s easy and not expensive. N.B. the frying must be done by an adult.

Ingredients
(serves 6 – 8 people):

½ kilo fresh spinach leaves
200 grams self-raising flour
1 dessert-spoon sugar (10 g)
2 eggs (100g)
1.5 decilitres milk (150g)
Sugar for sprinkling.

Method:

Wash the spinach very well, and leave just 2 or 3 cm of stalk on each.
Mix the flour and sugar in a bowl. Beat the eggs and milk together and then add them to the flour, whisking them hard to a smooth batter.
Dry the spinach-leaves well, and coat them on both sides with the batter.
Heat a pan of oil to about 170o C and fry the leaves, several at a time, until a light golden brown.
Drain them on some kitchen-paper and sprinkle with sugar.
Cover with a white napkin and serve immediately.