Classic & Familiar

Haddock Crêpes



  • 100 g cake flour
  • 1 ml salt
  • 2 large eggs
  • 350 ml milk
  • 30 ml olive oil
  • Butter for frying

Filling and Topping

  • 3 I&J Haddock Medallions
  • 100 g grated white Cheddar cheese
  • 500 ml prepared white sauce
  • Grated Parmesan cheese


  • Cook the frozen I&J Haddock Medallions as per the cooking instructions on the pack. Allow to cool. Break into small chunks and set aside.
  • In a mixing bowl, whisk the flour and salt until combined. Make a well in the centre of the flour. Add the eggs. Gradually pour in the milk, whisking to combine after each addition to form a smooth batter. Whisk in the olive oil. Leave the batter to rest at room temperature for 20 minutes.
  • Pre-heat the oven to 200°C.
  • Melt a small knob of butter in a 20 cm diameter non-stick frying pan over medium heat. Pour 45 ml of batter into the centre of the pan, swirling to spread it evenly. Cook for 1 minute. Flip and cook for 30 seconds. Repeat with the remaining batter.
  • Fill each crêpe with the Haddock Medallions and the Cheddar cheese. Roll and place them in an ovenproof dish. Cover the crêpes with the white sauce and a sprinkling of Parmesan cheese.
  • Bake for 15 minutes, then pop under the grill for a few minutes until crunchy on top.

Serving suggestion

Garnish with chives.

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