Fish Crepes

 

Crepe:

  • 1 cup plain flour
  • 2 cups milk
  • 3 eggs
  • olive oil cooking spray

Filling

  • 4 white fish fillets (from frozen ok – just thaw first)
  • Butter
  • Plain flour
  • Milk (approximately 2 cups)
  • Cheddar cheese grated – 1 cup
  • 1/2 bunch of fresh dill

Crepe:

Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.  Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

Filling:

Make white sauce by taking 1 tablespoon of butter, melt in pan over low heat and then add 1 heaped tablespoon of plain flour and stir with wooden spoon until combined, start adding milk slowly and stir vigorously to stop lumps (or use whisk if you prefer), keep slowly adding the milk – once you have a nice consistency; not too thin or thick, add your cheese to melt and then add your fish and put a lid on to steam the fish in the sauce mixture.  Once the the fish is steamed break it up with a couple of works and add half a bunch of shopped dill.

Then take 1 crepe and add a spoonful of the mixture and then roll up your crepe, repeat until you have used all your crepes, try and keep back a little sauce to smooth over the top and top with a little left over cheese.  Into the oven for 15 minutes at 180 degrees celcius until just crisp on top. Enjoy.

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