Start by making the crepe batter. To do this, add all the ingredients except for the melted butter. Blend everything with a hand blender and add the melted butter at the end. Pass the batter through a strainer to remove any lumps.

Grease a crepe pan with butter and pour in a medium ladle of the batter. Turn it over when it starts to come off the bottom.

Next, make the filling for the crepes. In a saucepan, sauté the onion in the olive oil over a low heat. Add the baked bacalao in flakes and stir gently. Add the cornstarch dissolved in the milk and continue stirring until the cream thickens. Season with drops of lemon juice, salt and pepper.

Pour a spoonful of the bacalao filling into each crepe and roll it up.