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](https://www.foodfromportugal.com/content/uploads/2018/01/crepes-filled-cod-bacon-01.jpg)
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.
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Crepes filled with cod and bacon
![Crepes filled with cod and bacon on a plate](https://www.foodfromportugal.com/content/uploads/2018/01/crepes-filled-cod-bacon-01-300x262.jpg)
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!!
- 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
- 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)
- 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.
- 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.
Ingredients
For the dough:
For the filling:
Béchamel sauce recipe
Directions
For the dough:
For the filling: