Crepes filled with cod and bacon

Crepes filled with cod and bacon on a plate

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!!

Category: Cod, Recipes
Cuisine: ,
Servings:: 10 units
Prep Time:25 m
Cook Time:1:05 h
Total Time:1:30 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Units: Metric (Units: US)


    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)


  1. For the dough:
    In a bowl, combine together the flour and the salt. Melt the margarine in the microwave; set aside.
  2. 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.
  3. 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 on a plate
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Turn off the heat and put small portions over each crepe.Crepe with a small portion of cod and bacon mixture on a plate Roll the crepe over the filling and serve.
Crepes filled with cod and bacon
Nutrition facts
Serves 10 units
Per Serving:
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

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