Cod and potato crepes with mustard tarragon cream

Cod and potato crepes with mustard tarragon cream
  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings
  • Capable cooks

Create a stylish lunch menu with these elegant crepes with cod and fried potato filling.

Featured in
Fish recipes, Pancake recipes


  • 150g (1 cup) plain flour
  • Salt & freshly ground black pepper
  • 110g butter
  • 375ml (1 1/2 cups) milk
  • 2 eggs, lightly whisked
  • 8 chat (small coliban) potatoes, unpeeled, thinly sliced
  • 300ml thickened cream
  • 3 teaspoons Dijon mustard
  • 1 garlic clove, crushed
  • 400g smoked cod, flaked
  • 2 green shallots, ends trimmed, finely chopped
  • 1 tablespoon finely chopped fresh tarragon
  • 80g baby rocket leaves


  • Step 1
    Place flour in a bowl and season with salt. Make a well in the centre. Melt 60g of the butter and place in a jug. Add milk and egg and whisk until combined. Pour 125ml (1/2 cup) of milk mixture into flour and stir until incorporated. Add remaining milk mixture and stir until a thin batter forms. Cover with plastic wrap and set aside for 15 minutes to rest.
  • Step 2
    Melt 20g of the remaining butter in a large non-stick frying pan over medium heat. Add the potato and cook for 10 minutes or until brown and cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Wipe the pan with paper towel.
  • Step 3
    Meanwhile, place cream in a saucepan over medium heat and bring to the boil. Add the mustard and garlic and reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes. Add the cod and simmer, stirring occasionally, for 5 minutes or until cod is heated through and the sauce thickens slightly. Remove from heat. Stir in shallots and tarragon. Taste and season with salt and pepper.
  • Step 4
    Melt 1 teaspoon of the remaining butter in the same frying pan over medium-low heat until foaming. Pour 80ml (1/3 cup) of batter into the pan and tilt to evenly coat the base. Cook for 1 minute or until the edges of the crepe curl slightly. Turn and cook for a further minute or until light golden underneath. Transfer to a plate and cover with foil. Repeat with the remaining butter and batter to make 5 more crepes.
  • Step 5
    Place crepes on serving plates. Top half of each crepe with rocket leaves and fried potato. Spoon over cod sauce and fold to enclose. Serve immediately.

  • Low carb
  • Low sugar
  • Lower gi


  • 2562 kj


  • 39g

    Fat Total

  • 24g

    Saturated Fat

  • 3g


  • 25g


  • 214mg


  • 594.23mg


  • 7g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve


Prep: 20 mins (+ 15 mins resting time)

  • Author: Amanda Kelly
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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