Ajoarriero crêpes (filled with cod, garlic pepper stew) with prawns - Gastronomía Vasca: Escuela de

Ingredients

• 0.25 l Sterilised milk
• 0.038 kg Butter
• 0.1 kg Plain flour
• 2.0 ud Eggs
• 2.5 g Table salt
• 0.01 l Brandy
• 0.1 kg Onion
• 0.1 kg Green pepper
• 0.04 l Olive oil
• 0.1 kg Red pepper
• 0.4 g Table salt
• 0.02 l Tomato sauce
• 0.05 kg Purple onion from Zalla
• 0.6 ud Chorizo pepper
• 0.008 kg Small golden apple
• 1.25 g Bread
• 0.1 g Table salt
• 0.003 l Extra virgin olive oil
• 0.05 l White stock
• 0.25 l Cod loin
• 1.0 ud Garlic, bulb
• 0.05 l Intense olive oil
• 0.1 kg Basic roasted peppers stew (piperrada)
• 0.05 l Biscayne sauce
• 0.5 g Xantana rubber
• 0.05 kg Prawns
• 0.05 kg Carrots
• 3.0 g Parsley
• 1.0 g Table salt