A delightful dish, Winter Fish Crepes may be served as the first course for a dinner party or as a light supper dish accompanied by salad. Serve with a well-chilled bottle of Chablis.8 oz. Crepe Batter (Savoury)
3 oz. butter
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 lb. smoked haddock fillets, cut into
6 oz. fresh spinach, washed and finely chopped
1 teaspoon salt
½ teaspoon black pepper
1 oz. flour
10 fl. oz. milk
4 oz. Cheddar cheese, grated
2 tablespoons finely chopped fresh chives
Fry the crepes according to the instruc-tions in the basic recipe and keep them hot.
In a large frying-pan, melt 2 ounces of the butter with the oil over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the haddock, spinach, salt and pepper and fry, stirring occasionally, for a further 10 minutes or until the fish flesh flakes easily when tested with a fork. Remove the pan from the heat and transfer the fish mixture to a medium-sized heatproof bowl. Set aside and keep hot.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Gradually add the milk, stirring constantly and being careful to avoid lumps. Return the pan to the heat and add the cheese. Cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and stir in the fish mixture. Set aside.
Lay the crepes out flat and put about
2 tablespoons of the fish and cheese mixture in the centre of each one. Roll up the crepes Swiss roll style. Place the rolled crepes on a hot serving dish and sprinkle them with the chives. Serve immediately.