Parsley Crepe with Coffa Cod and Rocket Pesto

Crepes Ingredients                                   
(fot 5\6 persons)

• 500 ml of milk
• 250 gr di flour
• pinch of salt
• 20 ml of seed oil
• 4 eggs
• 30 gr of well chopped parsley

Stuffed Ingredients

• 500 g steamed cod
• 500 ml of bechamel
• Salt to taste
• Pepper as needed
• Nutmeg to taste
•  Handful of parsley

Rocket pesto

• 100 gr of clean and well washed rocket passed in the blender with 200 ml of extra virgin olive oil
• 2 ice cubes with a pinch of salt

Preparation

1. Prepare the crepes in a non-stick pan.
2. Once cold, fill with the bechamel to which we will have added the cod.
3. Add to everything a handful of Parmesan cheese.
4. Place it in the greased pan, sprinkle ita gain with a thin layer of bechamel and brown it in the oven at 190° for 8\10 minutes.
5. Impact the crepe and decorate with sprouts, confit tomatoes and poppy seeds.