Crepes filled with cod and bacon

2018-01-30
  • Servings : 10 units
  • Prep Time : 25m
  • Cook Time : 1:05 h
  • Ready In : 1:30 h

 
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!!

Units: Metric (Units: US)

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
  • 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)

    Directions

    Step 1


    1. For the dough:
    2. In a bowl, combine together the flour and the salt. Melt the margarine in the microwave; set aside.

    Step 2


    1. 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.

    Step 3


    1. 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.Crepes filled with cod and bacon | Food From Portugal

    Step 4


    1. For the filling:
    2. For the béchamel sauce:
    3. 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.

    Step 5


    1. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.

    Step 6


    1. Put the cod in a saucepan with water and boil over high heat. When starts boiling, reduce to medium-low heat and cook 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; set aside.

    Step 7


    1. 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.

    Step 8


    1. Turn off the heat and put small portions over each crepe.Crepes filled with cod and bacon | Food From Portugal Roll the crepe over the filling and serve.

Crepes filled with cod and bacon | Food From Portugal

Crepes filled with cod and bacon

Nutrition facts per serving (10 units)

Calories: 271


Total Fat: 12.5 g(16%)

Saturated Fat: 3.5 g(17%)

Cholesterol: 103 mg(34%)

Sodium: 436 mg(19%)

Total Carbohydrate: 14.5 g(5%)

Protein: 24.5 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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