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!!

HOW TO PREPARE 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.Crepes on a plate 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.Crepes with a mixture of cod, béchamel and bacon on a plate Roll the crepe over the filling and serve.

By
Category: Cod, Recipes
Cuisine: ,
Difficulty:
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)
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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

  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.
  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. Roll the crepe over the filling and serve.
Crepes filled with cod and bacon
Nutrition facts
Serves 10 units
Per Serving:
% DAILY VALUE
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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