For the batter
4 eggs,
1 cup all-purpose flour (120 g)
1/4 teaspoon salt
1 cup milk (240 ml)
1 tablespoon melted butter
1 tablespoon olive oil for greasing
For the filling
500g cod fillets
1/2 cup all-purpose flour (60 g)
1/3 cup unsalted butter (65 g)
1/2 teaspoon salt or to taste
2 tablespoons freshly squeezed lime juice
1/3 cup toasted and chopped cashews (30 g)
For the sauce
1 medium onion, finely chopped (100 g)
1/4 cup olive oil (60 ml)
1/4 cup all-purpose flour (30 g)
2 cups tomato puree (480 ml)
For the batter
4 eggs,
1 cup all-purpose flour (120 g)
1/4 teaspoon salt
1 cup milk (240 ml)
1 tablespoon melted butter
1 tablespoon olive oil for greasing
For the filling
500g cod fillets
1/2 cup all-purpose flour (60 g)
1/3 cup unsalted butter (65 g)
1/2 teaspoon salt or to taste
2 tablespoons freshly squeezed lime juice
1/3 cup toasted and chopped cashews (30 g)
For the sauce
1 medium onion, finely chopped (100 g)
1/4 cup olive oil (60 ml)
1/4 cup all-purpose flour (30 g)
2 cups tomato puree (480 ml)
Make the batter: in a bowl, whisk eggs with a fork until foamy
Add the flour and salt and whisk until smooth
Gradually add the milk and melted butter
Whisk until homogeneous
Cover with plastic wrap and refrigerate for 20 minutes
Grease a non-stick skillet with olive oil and heat over medium flame
When hot, pour in 2 1/2 tablespoons of batter and tilt to spread evenly
Cook until the edges are golden brown, flip, and cook the other side
Repeat until all the batter is used up, then reserve
Prepare the filling: coat cod fillets with flour, shaking off excess, and set aside
In a skillet, melt butter over medium flame
Add the cod fillets and cook on both sides until flaky, about 2-3 minutes
Add salt, lime juice, and cashews; stir to combine, then set aside
Make the sauce: in a medium pan, sauté onion in olive oil until softened
Add flour and whisk until lightly toasted, about 1 minute
Gradually add tomato puree, whisking constantly, until the sauce thickens slightly, about 5 minutes
Distribute the filling among the crepes, fold or roll, cover with the sauce, and serve
258 calories per serving
