Flija Layered Pancake / Crepe Recipe

Preheat your grill to a medium setting (around mark 4 of 6). Take a large, deep baking tray or pie pan and lightly rub the base with olive oil.

Using a squirty bottle or ladle, apply the flour batter in a star pattern across the base, leaving triangular gaps between each line. The batter is too thick to simply pour. Place the pan under the grill and cook for 3 to 5 minutes, until the batter turns a deep golden brown.

Remove the pan from under the grill. Using a brush or the back of a spoon, spread a layer of the creamy filling over the entire surface, making sure to cover both the grilled batter and any empty spaces.

Now, add another layer of flour batter in the same star pattern. This time, place the lines of batter through the gaps left from the previous layer, creating new triangular shapes between each line. Return the pan to the grill and cook for another 3 to 5 minutes, until this layer is also golden brown.

Keep repeating the previous step, alternating between the creamy filling and the flour batter, until all the mixture has been used. It's important to make sure each triangular gap is eventually filled with flour batter on successive layers. This layering process will take around 2 hours.

Every couple of layers, you might want to dedicate one layer to simply fill in any larger gaps that have started to appear between the batter stars, which helps ensure an even finish across the flija.