You are here

Smoked Haddock Pancakes Crepes

Ingredients
  Pancakes 8 (made from 300 milliliter / 1/2 pint batter)
For filling
  Smoked haddock fillets 2 Pound (1 kilogram)
  Onion 1 Small, peeled and finely chopped
  Milk 3⁄4 Pint (450 milliliter)
  Freshly ground black pepper To Taste
  Butter 2 Ounce (50 gram)
  Flour 2 Ounce (50 gram)
  Lemon juice 30 Milliliter (2 tablespoons)
  Single cream 30 Milliliter (2 tablespoons)
For topping
  Butter 1 Ounce, melted (25 gram)
  Grated gruyere cheese 30 Milliliter (2 tablespoons)
  Dried breadcrumbs 15 Milliliter (1 tablespoon)
Directions

MAKING
1.Take a pan, place fish in it along with onion, milk and pepper.
2.Put the lid on and poach for 15 minutes.
3.Strain the fish.
4.Remove the skin and flake.
5.Keep aside the poaching liquid and onion.
6.In a separate pan, heat butter.
7.Add flour to it and cook for 2 minutes by stirring well.
8.Turn off the flame and slowly add resreved liquid.
9.Place the pan on flame and let the mixture boil by stirring.
10.Cook on low flame until thick.
11.Make a cavity in the center and add fish along with reserved cream and onion.
12.Let the mixture cool.
13.Make equal division of mixture and place on each pancake.
14.Fold the panckaes to make a roll.
15.Freeze the rolls for later use or bake for 35- 40 minutes after sprinkling butter, cheese and breadcrumbs.

SERVING
16.Serve warm.
17.If using frozen, thaw and bake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet
Cook Time: 
40 Minutes

Rate It

Your rating: None
4.07
Average: 4.1 (15 votes)