Crepas de Bacalao (Codfish Crepes)

Though codfish is a fish found in cold waters, the Spanish influence on Latin cooking has ensured a place for this ingredient in Latin American tables, and particularly in those of Cuba and Puerto Rico, the last two New World colonies of the Spanish empire. Recipe and photo are courtesy of Puerto Rican chef and TV personality Cielito Rosado (http://www.cielitorosado.com)

Note: This recipe has 3 components.

4 Servings.

Prep. 15 Min. Cook 30 Min.

Crepe Ingredients:
½ cup milk
½ cup flour
1 large egg
½ tsp. salt

Directions:
You can use a crepe-making machine or a pan:
1. Mix all the ingredients and cook the crepes in a nonstick pan.
2. Spray some cooking spray and a 1/3 of cup of the mixture, rapidly spreading it evenly and cooking it until golden. Remove cooked crepe and place on wax paper. Repeat.


Codfish filling ingredients:
1 lb. cod fillet or loin, cooked and shredded
¼ cup olive oil
½ cup finely chopped onion
½ cup finely chopped green bell pepper
¼ cup finely chopped garlic
1 cup heavy cream
¼ cup queso parmesano rallado

Directions:
1. Heat some olive oil in a pan and put in the onion, garlic and bell pepper and cook for 2 to 3 minutes.
2. Add the rest of the ingredients, season to taste and cook until the liquid reduces.


Parmesan cheese sauce ingredients:
¼ cup butter
¼ cup wheat flour
1½ cup light cream
1½ cup chicken stock
½ cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste

Directions:
1. In a pot, melt the butter and add the wheat flour.
2. Add the light cream little by little and then the other ingredients.
3. Heat oven to 350F. Greasen a rectangular baking mold.
4. Fill the crepes with the codfish, add the cheese sauce and bake for 15 to 20 minutes.

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