Crepes filled with cod and bacon



For the dough:
    • 125 grams (1 cup) all-purpose flour
    • 2 tablespoons margarine
    • 3 eggs
    • 300 ml (1 1/3 cups) milk
    • Butter for greasing
    • A pinch of salt
For the filling:
    • 700 grams (1 1/2 pounds) desalted cod
    • A drizzle of olive oil
    • 1 medium onion
    • 100 grams (3 1/2 ounces) raw bacon
    • Coriander (to taste)
    • Pepper (to taste)
For the béchamel sauce:
  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)



For the dough: In a bowl, combine together the flour and the salt. Melt the margarine in the microwave; set aside.
Beat the eggs and the milk until obtain a homogeneous mixture. Add the flour mixture. Then, add the melted margarine and beat for 2 to 3 minutes until it’s nicely incorporated.
Grease a non-stick frying pan with some butter and heat over low heat. When the butter starts melting, pour small portions of the dough with a ladle until cover completely the bottom. When the first side starts to turn slightly golden, flip with a spatula and cook about a minute or until golden. Repeat the process until the dough runs out.


For the filling:
For the béchamel sauce: Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Cook the cod with water for about 5 minutes. When the cod is cooked, drain it with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork.
Put the chopped onion, the bacon cut into small pieces and a drizzle of olive oil in a frying pan and saute over low heat for about 5 minutes. Add the flaked cod and season with a little pepper. Stir and cook for 5 minutes, stirring occasionally. Pour the béchamel and sprinkle with chopped coriander. Stir and cook for more 3 to 4 minutes, stirring occasionally.
Turn off the heat and put small portions over each crepe.



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