📖 Instructions

1. Whisk the eggs in a mixing bowl: In a medium-sized bowl, crack open the two large eggs. Use a whisk to beat them until they are light and frothy. This usually takes about a minute or two. Make sure no bits of egg white are visible, just a uniform yellow mixture.
2. Add sugar and anise extract: Pour in the granulated sugar and add the anise extract to the beaten eggs. Whisk these ingredients together until the sugar is well combined. The mixture will become slightly thicker and more fragrant. Give it a good mix – you want it all blended evenly.
3. Incorporate flour gradually: Start adding the all-purpose flour little by little while continuously whisking. This prevents clumps from forming. Incorporate the flour until a smooth batter begins to develop. You might need to switch to a spatula towards the end as the batter thickens up a bit.
4. Pour in milk and water alternately: Slowly pour in the milk and water, alternating between the two. This gradual addition helps create a smooth, lump-free batter. Keep mixing until everything is well combined and the batter is quite thin.
5. Rest the batter: Cover the bowl with plastic wrap or a clean kitchen towel. Let the batter rest at room temperature for about 30 minutes. This allows the gluten in the flour to relax, resulting in tender frixuelos. Trust me, don't skip this step!
6. Heat a non-stick pan: Place a non-stick pan or crepe pan over medium heat. Allow it to heat up properly, about 2-3 minutes.
7. Grease the pan lightly: Lightly grease the heated pan with a small amount of butter or oil. You can use a paper towel to spread it evenly. Don't overdo it – just a thin layer to prevent sticking is all you need. Trust me... I have burnt a few of these so do not put on high heat.
8. Pour batter into the pan: Pour a thin layer of batter into the hot pan, tilting and swirling the pan to spread the batter evenly into a thin circle. Think of it like making crepes.
9. Cook the frixuelos: Cook for about 1-2 minutes on each side, or until golden brown. Use a spatula to flip them carefully. They should be easy to flip once cooked and golden, which i love
10. Remove and stack: Once cooked, remove the frixuelos from the pan and stack them on a plate. You can keep them warm in a low oven if desired.
11. Serve and enjoy: Serve the frixuelos warm, sprinkled with powdered sugar. You can also add a drizzle of honey or maple syrup for extra sweetness. They're great for breakfast, brunch, or a sweet treat anytime!