Albanian Layered Pancake/Crepe (Flija)

 

Being one of the most favorite dishes of Albania, Albanian Flija is a layered pancake made with simple ingredients and baked slowly over a few hours. Served hot, fresh and with honey or greek yogurt (or both). We love having it for lunch, pudding or in fact any time of the day. There is also an official Flija Day where you get together with family to prepare and eat Flija – March 18th.

Albanian Layered Pancake Flija is traditionally made with a saç which is a large metal lid that is placed over a pan that sits on what’s best to describe it, a BBQ on the ground. Using a traditional saç the key is to keep the temperature consistent. An open BBQ would be made on the ground and when ready the Flija will be made in a large pan / baking tray that is placed directly onto it, while the next layer is being added the saç will be covered with ashes to bring and keep it at a steady temperature.

For this recipe, I need to clarify what type of grill to us as in different parts of the world it has different meanings. In the US the term grill means ‘to put the food directly UNDER the heat’, we often have grills built into our ovens (oven door remains open) or a separate grill on the applicants.  Some parts of the world call this Broiling. In some parts of America, the term grill means ‘to put the food directly ABOVE the heat’ – we call the BBQ here in the US.

So, to clarify your need to Grill or Broil – putting the Flija directly under the heat either via the grill in an oven (door open) or the separate grilling compartment.

 

Albanian Layered Pancake/Crepe (Flija)

 

Cooking time: 2 hours 15 minutes

Serves 12 slices

 

Ingredients:

FLOUR BATTER

  • 1 kg Flour
  • 1 Litre Water
  • 1 Tsp Salt

 

BATTER FILLING – OPTION 1

  • 220 g Melted Butter
  • 200 ml Vegetable Oil
  • 5 Tbsp Greek Yogurt

 

BATTER FILLING – OPTION 2

  • 220 g Melted Butter
  • 200 ml Vegetable Oil
  • 3 Tbsp Clotted Cream

 

BATTER FILLING – OPTION 3

  • 220 g Melted Butter
  • 500 ml Sour Cream
  • 3 Tbsp Olive Oil

 

Directions:

I’ve been making this popular (and always recommended by locals) Flija by using my grill – it tastes great although it does take a couple of hours. It’s made with two types of pancake batters layered onto each other however the best part is that there is no fixed recipe for Flija. Everyone will use their own versions of batter all with the same tasty outcome!

I’ve added three batter filling variations that I’ve tried and all taste similar with very little differences. For us, we prefer using a yogurt-based filling so I’ve put this as option 1.

Being one of the most favorite dishes of Albania, Flija is a layered pancake made with simple ingredients and baked slowly over a few hours. Served hot, fresh and with honey or greek yogurt (or both). We love having it for lunch, pudding or in fact any time of the day. There is also an official Flija Day where you get together with family to prepare and eat Flija – March 18th.

Albanian Flija is traditionally made with a saç which is a large metal lid that is placed over a pan that sits on what’s best to describe it, a BBQ on the ground. Using a traditional saç the key is to keep the temperature consistent. An open BBQ would be made on the ground and when ready the Flija will be made in a large pan / baking tray that is placed directly onto it, while the next layer is being added the saç will be covered with ashes to bring and keep it at a steady temperature.

For this recipe, I need to clarify what type of grill to us as in different parts of the world it has different meanings. In the US the term grill means ‘to put the food directly UNDER the heat’, we often have grills built into our ovens (oven door remains open) or a separate grill on the applicants.  Some parts of the world call this Broiling. In some parts of America, the term grill means ‘to put the food directly ABOVE the heat’ – we call the BBQ here in the US.

So, to clarify your need to Grill or Broil – putting the Flija directly under the heat either via the grill in an oven (door open) or the separate grilling compartment.

 

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