Peredo dos Castelhanos Canelões — Aida Rodrigues's Recipe
Aida de Jesus Rodrigues supplied this six-egg formula to “Recipes and Flavours of Rural Territories”. DGADR and Torre de Moncorvo Municipality confirm the ingredients and hot-iron technique. The DGADR record writes ‘Penedo’, but the official place name is Peredo dos Castelhanos; the recipe uses the correct geographical form.
- Yields
- 1 batch; yield not stated
- Prep
- Not stated by the source
- Cook
- Cooked individually; duration not stated
Ingredients
- 6 Eggs
- 250 g / 8.8 oz Sugar
- 250 g / 8.8 oz Wheat flour
- to taste Ground cinnamon
- as needed Olive oil for greasing the iron
Method
Mix the eggs, sugar, flour and cinnamon to taste; prolonged beating is unnecessary.
Heat a wafer iron directly over a fire or hob and grease it lightly with olive oil.
Place one tablespoon of batter in the centre of the iron and close it.
Cook over the heat, turning the iron to brown the wafer on both sides.
Remove the wafer while still soft and immediately roll it around a slender cane.
Cool until crisp, then store the canelões in an airtight container.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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