Albanian Layered Crepe

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Flia is a treasured dish from the city of Korçë in southeastern Albania, made by pouring paper-thin batter into a pan one layer at a time and stacking them into a tall, pillowy cake. Each crepe is cooked briefly before the next is poured on, then the whole stack is finished under a domed lid or in the oven so the layers steam through and fuse together. It is traditionally served for breakfast or as a hearty side, drizzled with honey or paired with cheese and yogurt.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 9 gSugar
• 15 gProtein
• 720 mgSodium
• 330 mgPotassium
• 240 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 145 mcgVitamin A

Ingredients

For the batter

• 2 cups (250 g) all-purpose flour
• 4 large eggs
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) water
• 1 tsp fine salt
• 3 tbsp unsalted butter, melted, plus more for brushing the pan

For serving

• 3 tbsp honey or warmed butter
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup crumbled feta or fresh white cheese
• 1/3 cup chopped walnuts or fresh figs (optional)

Directions

1. Whisk the flour, eggs, milk, water, salt, and melted butter in a large bowl until completely smooth; the batter should be as thin as heavy cream, so whisk in extra water a tablespoon at a time if needed.
2. Heat a 10-inch non-stick skillet or well-seasoned cast iron pan over medium heat and brush lightly with melted butter.
3. Pour about 1/3 cup of batter into the pan, swirling quickly to coat the bottom in a thin, even layer. Cook for 1 to 1 1/2 minutes, just until the surface looks set and matte but is not browned.
4. Brush the cooked layer lightly with melted butter, then pour another 1/3 cup batter directly over it, tilting the pan to spread. Cook another 1 to 1 1/2 minutes.
5. Repeat the layering process 8 to 10 times until all the batter is used, brushing a thin coat of butter over every other layer so the stack stays tender and rich.
6. Reduce the heat to the lowest setting, cover the pan tightly with a lid (traditionally a hot domed metal saç is inverted over the pan), and let the flia cook gently for 20 minutes so the center sets and the layers steam together.
7. Alternatively, transfer the pan to a 325°F (165°C) oven and bake for 15 to 20 minutes until the top is dry to the touch and the stack holds together when sliced.
8. Slide the flia onto a round wooden board, let it rest for 5 minutes, then cut into wedges with a sharp knife.
9. Serve hot, topped with a drizzle of honey, a spoonful of sour cream, crumbled feta, and a scatter of walnuts or figs if using.

Cook’s Notes

• The batter must be very thin, thinner than American pancake batter, or each layer will turn out thick and dense instead of delicate and crepe-like.
• A well-seasoned cast iron skillet or a traditional Albanian saç pan gives the most even heat and the easiest release between layers.
• For a savory version, sprinkle a thin layer of crumbled feta or grated kashkaval between every third or fourth crepe before pouring the next layer of batter.
• Leftover flia reheats beautifully in a dry skillet over low heat for a few minutes per side, which crisps the outer layers slightly.
• If you don't have a domed lid, place a large heatproof bowl upside down over the pan during the final low-heat stage to trap steam.

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