Flija — Layered Crepe Pie

Name: Flija — Layered Crepe Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 kg All-purpose wheat flour; 1 l Water; 1 tsp Salt; 220 g Clarified butter; 200 ml Vegetable oil; 5 tbsp Greek yogurt; 3 tbsp Sweetened condensed cream; 500 ml Sour cream; 3 tbsp Olive oil

A traditional Balkan delicacy made from thin layers of batter, generously soaked in butter and cream. Each crispy layer is grilled until golden brown — the result is well worth the time invested.

Ingredients

1 kg All-purpose wheat flour
1 l Water
1 tsp Salt
220 g Clarified butter
200 ml Vegetable oil
5 tbsp Greek yogurt
3 tbsp Sweetened condensed cream
500 ml Sour cream
3 tbsp Olive oil

Instructions

Mix flour, water, and salt in a bowl, breaking up any lumps thoroughly. The consistency should be thick yet still pourable — suitable for spreading. If the batter is too dense, add a little more water. Set aside.
In a separate bowl, combine the clarified butter, vegetable oil, Greek yogurt, and sour cream. If using condensed cream instead of yogurt, that works as well. Mix thoroughly until smooth. Let sit for 10 minutes, then mix well again. The mixture should be liquid, like crème anglaise.
Preheat the grill to medium heat (approximately 180–200 °C). Take a large deep baking dish or baking sheet, brush the bottom with olive oil.
Using a pastry bag or spoon, spread the first layer of batter in a star pattern — parallel lines with triangular gaps between them. Do not simply pour the batter — it will spread unevenly. Place the dish under the grill for 3–5 minutes until the layer turns golden brown.
Remove the dish and, using a brush or the back of a spoon, apply an even layer of the butter mixture over the entire surface — both the cooked parts and the gaps. Then spread the second layer of batter in a star pattern again, this time filling in the gaps from the previous layer. Place under the grill again for 3–5 minutes until golden brown.
Repeat the layering process, alternating batter and butter mixture, filling in the triangular gaps each time. Roughly every two layers, add an additional batter layer simply to fill in any large gaps that have formed. Continue until the mixture is used up — this process will take approximately 2 hours.
Serve the finished flija hot with sweet honey or sour cream.