Codfish and prawns crepes
Have you ever thought of joining codfish and prawns in the same recipe? Check out the full Codfish and prawn crepes recipe and Bon Appétit!
Ingredients
200 g deep-frozen soaked codfish Riberalves
200g whole shrimp
1 sprig of scents (parsley, coriander, celery leaves)
2 tablespoons of flour
2 tablespoons of butter
1 glass of milk
2 tablespoons chopped chives
1 cup grated Parmesan cheese
For the crepe dough:
100 g of flour
1 egg
30 dl of milk
1 pinch of salt
Oil
For the «béchamel» sauce
2 tablespoons of butter
2 tablespoons of flour
1 large glass of milk
Nutmeg
Salt and pepper
Preparation
Have you ever thought of joining codfish and prawns in the same recipe? Check out the full Codfish and prawns crepes recipe and Bon Appétit!
Cook and shred the codfish.
Boil and clean the prawns. Take the heads and add the sprigs to reduce.
Melt the butter and spread the codfish and prawns over it. Sprinkle with a little flour, stirring constantly, and add the perfumed milk with the reduction of the prawn heads little by little until you obtain a creamy paste. Season with salt and pepper and add the chives. Set aside.
Prepare the crepe batter by beating the flour, egg, milk and a pinch of salt with a hand blender. Grease a frying pan with a little oil, about 18 cm in diameter, and pour in a cup of crepe batter. As soon as it comes out, turn it over and fry the other side for another minute. Pile the crepes on top of each other over a pan of boiling water to keep them warm.
Prepare a béchamel sauce with the butter, flour and milk, flavour with nutmeg and season with salt and pepper. Fill the pancakes with the codfish and prawn mixture, roll and cover with the béchamel. Bake the Codfish and prawns crepes in a hot oven covered with parmesan cheese until golden brown.
(It is also interesting to alternate with spinach, mozzarella and pine nut, topped with a spoonful of the béchamel).