Crepes filled with cod and bacon Recipe

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Do you like to prepare different recipes? You must try these crepes filled with cod and bacon, it’s an easy recipe with excellent presentation! It’s a perfect recipe to impress your friends or family. Bon appetit!!

Crepes filled with cod and bacon on a plate

INGREDIENTS FOR CREPES FILLED WITH COD AND BACON

- Cod, raw bacon, flour, eggs, milk, olive oil, béchamel sauce

HOW TO MAKE CREPES FILLED WITH COD AND BACON

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: Cook the cod in a saucepan with water for about 5 minutes. Turn off the heat, drain the cod with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork.
In a frying pan, add the chopped onion, bacon cut into small pieces, a drizzle of olive oil and sauté 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. Mix and cook for more 3 to 4 minutes, stirring occasionally.
Turn off the heat and place small portions of the cod and béchamel mixture over each crepe.
Roll the crepe over the filling and serve.

Crepes filled with cod and bacon

5.00 from 2 reviews

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Category:Recipes, Salt cod

Cuisine: French, Portuguese

Difficulty: Intermediate

Servings: 10 units

Prep Time:25 m

Cook Time:1:05 h

Total Time:1:30 h

Ingredients

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
200 ml (about 1 cup) béchamel sauce
Coriander (to taste)
Pepper (to taste)

Béchamel sauce recipe

Directions

For the dough:

In a bowl, combine together the flour and the salt. Melt the margarine in the microwave; set aside.
In an electric mixer, beat on medium speed the eggs and the milk until obtain a homogeneous mixture. Reduce the mixer speed to low and 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:

Cook the cod in a saucepan with water for about 5 minutes. Turn off the heat, drain the cod with a skimmer and let cool slightly. Remove the skin and bones and flake the cod with a fork; set aside.
In a frying pan, add the chopped onion, bacon cut into small pieces, a drizzle of olive oil and sauté over low heat for about 5 minutes, stirring occasionally. Add the flaked cod and season with pepper. Stir and cook for 5 minutes, stirring occasionally. Pour the béchamel and sprinkle with chopped coriander. Mix and cook for more 3 to 4 minutes, stirring occasionally.
Turn off the heat and place small portions of the cod and béchamel mixture over each crepe. Roll the crepe over the filling and serve.