Recipe for hake crepes in batter

Ingredients to make battered hake crepes:

• 250 g clean hake (or whiting)
• 1 shallot
• 300ml milk
• 2 tablespoons flour
• 20 g butter
• Parsley
• Laurel
• salted
• Pepper for the crepes
• 2 eggs
• 200ml milk
• 100g flour
• salted
• Butter for greasing and oil for frying
• Egg and breadcrumbs for coating

How to make BATTERED HAKE CREPES:

1. Put in a saucepan to boil with water, salt and bay leaf; add the hake and blanch for five minutes.
2. Strain and let cool. Crumble, removing skins and thorns and reserve.
3. Chop the shallot and fry in a saucepan with butter; add the flour and lightly toast; add the lukewarm milk little by little, stirring constantly, until you get a fine béchamel.
4. Add the hake crumbs and chopped parsley. Let it cook over low heat for ten minutes, seasoning the cream.
5. Pour onto a plate and let cool completely, it should be thick.
6. Beat the eggs with the milk with an electric mixer and add the flour little by little.
7. Add a pinch of salt and form thin crepes of 10-12 centimeters (grease each time the pan that we are going to use with lard or butter)
8. Brown on both sides and leave them one on top of the other on a plate.
9. Fill each crepe half and fold (first in half, then again, forming a triangle).
10. Dip in the egg and breadcrumbs and fry when serving.
11. Accompany with green salad.