Smoked Haddock Pancakes Crepes Recipe


Cooking Time40 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Pancakes8 (made from 300 milliliter / 1/2 pint batter)
For filling
 Smoked haddock fillets2 Pound (1 kilogram)
 Onion1 Small, peeled and finely chopped
 Milk3⁄4 Pint (450 milliliter)
 Freshly ground black pepper To Taste
 Butter2 Ounce (50 gram)
 Flour2 Ounce (50 gram)
 Lemon juice30 Milliliter (2 tablespoons)
 Single cream30 Milliliter (2 tablespoons)
For topping
 Butter1 Ounce, melted (25 gram)
 Grated gruyere cheese30 Milliliter (2 tablespoons)
 Dried breadcrumbs15 Milliliter (1 tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 3812 Calories from Fat 1273

% Daily Value*

Total Fat 147 g225.8%

Saturated Fat 76.3 g381.7%

Trans Fat 0 g

Cholesterol 638.7 mg

Sodium 847.1 mg35.3%

Total Carbohydrates 377 g125.6%

Dietary Fiber 12.7 g50.7%

Sugars 114.1 g

Protein 263 g525.9%

Vitamin A 86% Vitamin C 38.9%

Calcium 100.7% Iron 102.5%

*Based on a 2000 Calorie diet


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.

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