Fish Crepes

Fish crepes are a refined and tasty dish that we can enhance with an Italian touch. Here is the recipe.

Ingredients

• For the crepes:
  • 250 ml of milk
  • 100 g of flour
  • 2 eggs
  • A pinch of salt
  • Butter for cooking
• For the filling:
  • 200 g of fish of your choice (such as cod, salmon, shrimp, or mixed)
  • 200 ml of béchamel sauce
  • 100 g of mushrooms (such as champignons)
  • Extra virgin olive oil
  • 1 clove of garlic
  • Chopped parsley
  • Salt and pepper to taste
• For gratinating:
  • Grated Parmesan
  • Breadcrumbs

Preparation

1. Start with the batter for the crepes: in a bowl, beat the eggs with a pinch of salt. Add the flour and mix well to avoid lumps. Gradually pour in the milk and continue to stir until you have a smooth batter. Let it rest for 30 minutes.

2. Meanwhile, prepare the filling: cook the selected fish in a pan with a drizzle of oil and a clove of garlic. Once cooked, remove the garlic and let the fish cool, then shred it with a fork or cut it into small pieces. In a separate pan, cook the sliced mushrooms with oil and parsley, then combine them with the fish and mix everything with the béchamel. Season with salt and pepper to taste.

3. Heat a non-stick pan and add a bit of butter. Pour a ladle of batter and spread it by rotating the pan to get a thin crepe. Cook for about one minute per side, then repeat for the remaining crepes.

4. Take each crepe and fill it with the fish filling, rolling them up or folding them like a wallet.

5. Place the crepes in a buttered baking dish, sprinkle with Parmesan and breadcrumbs, and bake in the oven at 180°C for about 20 minutes or until they are golden on top.

Curiosity

Crepes are the Italian equivalent of French crêpes and lend themselves to countless fillings, both sweet and savory. The fish version is particularly popular in Italian coastal regions where fresh catch is abundant. For a more local touch, you can use typical Mediterranean ingredients such as anchovies, capers, or bottarga in the filling.