Crepes filled with summer cravings (gluten-free)

INGREDIENTS FOR 4 PEOPLE:

 
For the crepes:              

• 160g rice flour
• 140g flour for gluten-free dough
• 2 eggs
• 400ml milk
• Salt to taste

For the filling:

• 500g mullet fillets
• 2 Carrots
• ½ Cipolla
• 1 Gambo di Sedano
• Scorza di 1 limone BIO
• Una manciata di Capperi sotto sale
• 7/8 pomodori secchi sott’olio
• Una manciata di Olive Taggiasche
• Sale, Pepe QB

Per la Besciamella al pesce:

• 50gr burro
• 50gr farina gluten free
• 500ml brodo di pesce
• Sale, pepe QB

STRUMENTI DI COTTURA:

• Padella antiaderente dritta bassa di Pentole Agnelli  / Padella per crepes
• Tagliere rettangolare di Euroceppi

PROCEDURE:

First prepare the dough for the crepes:

• combine the flours and salt in a bowl, mix and slowly add the milk, stirring constantly. Mix well then add the beaten eggs and mix until a homogeneous mixture is obtained. Leave to rest in the fridge covered with plastic wrap for about an hour.
• In the meantime, roughly chop the vegetables, brown them in a pan for a few minutes then add half a glass of fish broth and continue cooking over a low flame until cooked. will be evaporated. Remove from pan and chop with a knife.

• the bones from the mullet fillets and steam them for about 5’. Then remove the skin and mix them with the chopped vegetables, the lemon zest and the capers, olives and dried tomatoes cut into small pieces. Season with salt and pepper.
• After the waiting time, heat a non-stick pan, grease with a knob of butter and pour a ladle of batter for the crepes. Spread the dough over the entire surface of the pan and cook for about a minute, a minute and a half on both sides. Repeat the operation until all the dough is used up.

• Now prepare the fish béchamel: melt the butter in a saucepan and add the flour passing it through a sieve and mixing with a whisk to prevent lumps form. Cook for a few minutes without browning the mixture too much, then pour in the fish broth and cook, stirring constantly, for about 10 minutes. until the right consistency is reached. Season with salt and pepper.
• Wait for the béchamel to cool down and add about a third of it to the filling.
• Once finished, distribute a dose of filling on each crepe and close halfway first. and then again halfway through. to get a triangle.

crepes
• in a breek, remaining and baking for 10 & rsquo; at 180°.

Remove from the oven and serve piping hot. Enjoy your meal!