Fish Crepes

To prepare delicious Fish Crepes , carefully follow the instructions for each component of the recipe.

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Ingredients

For the crepes:

• Ingredients:
  • 250 g of 00 flour 
  • 2 eggs 
  • 500 ml of milk 
  • 30 g of melted butter 
  • 1 pinch of salt 
  • Oil for greasing the pan
• Procedure:
  1. In a large bowl, sift the 00 flour and add a pinch of salt .
  2. In another bowl, beat the eggs and gradually incorporate the milk .
  3. Slowly pour the liquid mixture into the bowl with the flour , stirring constantly to avoid lumps forming.
  4. Add the melted butter and continue mixing until you get a smooth, even batter.
  5. Cover the batter and let it rest for about 30 minutes.
  6. Heat a nonstick pan over medium heat and grease it lightly with oil .
  7. Pour a ladle of batter into the hot pan, spreading it evenly over the bottom.
  8. Cook each crepe for about 1-2 minutes per side, until golden brown.
  9. Repeat the process until you run out of batter, piling the cooked crepes onto a plate and covering them to keep warm.

For the fish filling:

• Ingredients:
  • 400 g of white fish fillets (cod, plaice or sole)
  • 200 g fresh spinach 
  • 1 chopped onion 
  • 1 tablespoon olive oil 
  • 100 g of spreadable cheese (Philadelphia type)
  • Salt and pepper to taste
  • Chopped fresh parsley 
• Procedure:
  1. In a pan, heat the olive oil over medium heat and sauté the chopped onion until translucent.
  2. Add the chopped white fish fillets and cook for 5-7 minutes, until the fish is cooked through.
  3. Add the fresh spinach and cook until wilted.
  4. Remove the pan from the heat and let the mixture cool.
  5. Once cooled, add the cream cheese and mix until you get a creamy filling.
  6. Season with salt and pepper to taste and add the chopped fresh parsley .

For the lemon sauce:

• Ingredients:
  • 200 ml of fresh cream 
  • Juice and zest of 1 lemon 
  • 1 tablespoon butter 
  • Salt and pepper to taste
• Procedure:
  1. In a small saucepan, melt the butter over medium heat.
  2. Add the fresh cream and bring to a light boil, stirring constantly.
  3. Add the lemon juice and zest , stirring continuously until the sauce thickens slightly.
  4. Season with salt and pepper to taste.
  5. Remove from heat and keep sauce warm until ready to serve.

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Instructions

• Take a crepe and place a generous amount of fish filling in the center.
• Roll the crepe or fold it in half, making sure the filling is sealed inside.
• Arrange the filled crepes on a serving plate.
• Pour the hot lemon sauce over the crepes, coating them evenly.
• Garnish with chopped fresh parsley and grated lemon zest , if desired.