Saffron Bacalao Crepes with Piquillo Pepper Relish

Spanish salt cod crepes

Category
Appetizer
Cuisine
Spanish
Serves
4
Time
45 minutes
From
Bobby Flay

crepecodpeppers

Adapted from Bobby Flay: Chapter One

There's something about a crepe that makes me happy. These are flavored with saffron, which has no peer when it comes to fragrant spices. I wrap the golden crepes around a filling of bacalao (salt cod) blended with ricotta, crushed garlic, and olive oil to quell some of the cod's saltiness. Piquillo peppers have just the right amount of bite to break through the richness.

Ingredients

Saffron Crepes

  • Pinch of saffron
  • 3 large eggs
  • 1¼ cups whole milk
  • Pinch of kosher salt
  • 2 tablespoons unsalted butter, melted

1 cup all-purpose flour

Piquillo Pepper Relish

  • 1 garlic clove, peeled and mashed to a paste with kosher salt
  • ¼ cup sherry vinegar
  • 1 tablespoon honey
  • 8 piquillo peppers, drained and finely diced
  • ⅓ cup coarsely chopped pitted Niçoise olives
  • 1 tablespoon finely chopped fresh thyme leaves
  • ¼ cup coarsely chopped fresh parsley
  • Kosher salt and freshly ground black pepper

Scallion Vinaigrette

  • ¼ cup white wine vinegar
  • 2 large scallions, sliced green and pale green parts only
  • 1 tablespoon Dijon mustard
  • 1/2 cup neutral oil, such as avocado or canola Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper

Bacalao Filling

  • Kosher salt
  • 1 medium Yukon Gold potato, peeled and cut into large pieces
  • 1½ cups heavy cream
  • ½ pound salt cod, soaked in water for about 24 hours (see Note, page 74)
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, coarsely chopped
  • 1 medium shallot, thinly sliced
  • Freshly ground black pepper
  • 3 tablespoons (½ stick) butter, melted

Instructions

Make the crepe batter

  1. Place the saffron in a small bowl and cover with 1 tablespoon hot water. Stir and set aside.
  2. In a blender, combine the eggs, milk, ½ cup water, the salt, melted butter, and the flour. Blend to combine, then scrape down the sides.
  3. Blend for 10 seconds longer, then transfer the batter to a large bowl.
  4. Stir in the steeped saffron, cover, and allow to rest for at least 1 hour at room temperature and up to overnight in the refrigerator.

Make the piquillo pepper relish

  1. Transfer the garlic paste to a medium bowl and whisk in the vinegar and honey, then stir in the piquillos, olives, thyme, and parsley.
  2. Season with salt and pepper and set aside at room temperature to allow the flavors to meld.

Make the scallion vinaigrette

  1. In a blender, combine the white wine vinegar, scallions, and mustard.
  2. Blend until combined, then, with the motor running, gradually add the oil in a steady stream to emulsify.
  3. Season with salt and pepper, transfer to a small bowl, and set aside.
  4. This can be made a day in advance, covered, and refrigerated.

Make the bacalao filling

  1. Bring a medium pot of salted water to a boil. Add the potato pieces and cook until fork tender, about 20 minutes.
  2. Drain the potatoes and pass them through a ricer. Set aside.
  3. In a large saucepan, combine 4 cups water and 1 cup of the cream and bring to a simmer over medium heat.
  4. Remove the salt cod from the soaking water and place it in the simmering liquid.
  5. Poach the cod for 8 to 10 minutes, until flaky and falling apart, then remove the pan from the heat and allow to cool for 15 minutes.
  6. Remove the cod from the poaching liquid (discard the liquid), remove any bones, and coarsely chop the flesh.
  7. In a medium sauté pan, heat the olive oil over medium-high heat.
  8. Add the garlic and shallot and cook until soft.
  9. Use a slotted spoon to transfer the garlic and shallot to a plate.
  10. Place the remaining ½ cup cream in a small saucepan and bring to a simmer over medium heat.
  11. Place the chopped cod in a food processor, add the shallot and garlic and half the warm cream, and process until smooth.
  12. Transfer to a large bowl, then fold in the potato, ricotta, and remaining warm cream. Season with salt and pepper and set aside.

Make the crepes

  1. Heat a 9-inch nonstick skillet over medium heat. Lightly brush with some of the melted butter.
  2. Add 3 to 4 tablespoons of batter to the skillet and swirl so the batter completely covers the bottom.
  3. Cook until the underside of the crepe is golden brown, 2 to 3 minutes.
  4. Loosen the edge of the crepe with a rubber spatula, then, with your fingertips, quickly peel it from the pan and flip it.
  5. Cook for 1 minute more.
  6. Slide the crepe out of the skillet onto a plate and repeat with the remaining batter, coating the skillet with butter between crepes as needed.
  7. Stack the finished crepes directly on top of one another.
  8. If making ahead, put a piece of paper towel in between the crepes and cover with plastic wrap. These reheat nicely in a microwave.

To serve

  1. Place 2 tablespoons of the bacalao filling on a crepe, then roll it away from yourself to shape the filling like a cigar.
  2. Repeat the process to make 8 crepes, total.
  3. For each serving, plate 2 crepes. If desired, you can trim the ends to make them even in length.
  4. Garnish each crepe with a spoonful of the piquillo pepper relish and a drizzle of scallion vinaigrette.

Notes

  • Surprisingly, Walmart carries salt cod (bacalao)
  • The amount of time you'll need to soak the bacalao depends on its saltiness; you'll need more time for a saltier, firmer fish. Make sure to change the water three or four times over the course of the soak.
  • All of this except for the filling can be made ahead (but you can soak the cod ahead of time)