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.