How to make Seafood Pancakes

Seafood Pancakes are easy to make and packed with delicious flavours. Let me show you how to make this recipe for simple pancakes filled with a creamy seafood sauce.

Why should I make Seafood Pancakes?

You only need a few basic ingredients to make pancakes and they are pretty simple to make. For some reason this style of thin pancakes or crepes are mostly associated with Pancake Day and served with sweet toppings such as sugar and lemon or golden syrup.

They are, however, a brilliant way to serve all kinds of savoury fillings. Think of all the fillings you would put in a tortilla, why not try filling a pancake with chilli instead?

What is Pancake Day or Shrove Tuesday?

Pancake Day, or Shrove Tuesday, is a Christian feast day before the start of Lent. Lent is the 40 days leading up to Easter and is traditionally a time of fasting.  The name ‘Shrove Tuesday’ comes from the practice by Christians of attending confession where they were “shriven” (absolved from their sins).

Shrove Tuesday is seen as the last opportunity to use up eggs and fats before the Lenten fast and pancakes are the perfect way of using up these ingredients.

What are pancakes?

Pancakes are made by pouring a batter made onto a hot pan. There are lots of different kinds of pancakes and the batter can be made from different types of flour.

Thick pancakes like Scotch Pancakes and American breakfast pancakes are made with a thicker batter and the thin crepe-style pancakes are made with a thinner batter.

What kind of pan do I need for pancakes?

Use an non-stick frying pan that is good condition to make the best crepe-style pancakes. That way they will be easy to turn and remove from the pan without breaking.

What ingredients are in the pancakes for the Seafood Pancake recipe?

The pancakes for Seafood Pancake are very simple and contain ingredients that you will have in your pantry and fridge.

• Plain (all-purpose) flour
• salt
• milk
• egg

You will also need a little butter to grease the pan.

Scroll to the end of this article to find the full recipe and all quantities of ingredients and full instructions.

What kind of seafood can I use in Seafood Pancakes?

You can use any fish or seafood that you like and have available, the recipe is very adaptable. Here are some suggestions that you can mix and match:

• Prawns or Shrimp
• Scallops
• Salmon
• Smoked haddock
• Mussels
• Crab
• Lobster
• Scampi (unbreaded)

Cook the seafood or fish very lightly before adding to the sauce because it will cook further in the heat of the sauce and also in the oven.

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What is in the sauce for the Seafood Pancakes?

My seafood filling is simple, I use creme fraiche and tartare sauce to create an instant and tasty sauce.

What is Tartare Sauce?

Tartare Sauce is a French sauce made from mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. It is commonly served with fish and adds a slightly sharp piquant taste to the Seafood Pancake sauce.

I don’t have creme fraiche, what else can I use?

You can use sour cream, or double cream as a substitute. Creme Fraiche has a slight acidity that works really well in this sauce so if you use double cream I suggest that you add 2 tsp of fresh lemon juice. I don’t recommend you use yogurt as it is likely to split when heated.

Can I make Seafood Pancakes ahead of time?

You can can make the batter for the pancakes the day before you want to use them. Keep it in the fridge and check the thickness before using, you may need to add more milk.

You can also make the pancakes ahead of time, layer them with parchment paper so they don’t stick together. Wrap in foil and store in the fridge, you then can warm them in a low oven when you need them. Or put on a microwave safe plate, cover with plastic wrap and heat in the microwave for 2-3 minutes until piping hot.

Can I freeze Seafood Pancakes?

You can make and freeze the pancakes, just put some parchment or waxed paper between each pancake and wrap and freeze. The pancakes take minutes to defrost if you separate them.

The filling for the pancakes does not freeze, but you can use frozen seafood as long as you fully defrost and lightly cook it before adding to the sauce.

Can I use ready-made pancakes?

Yes, you can use ready-made pancakes, just check that they don’t have additional sugars in them as this will affect the taste of your savoury pancake.

How many people does this recipe serve?

You can make 8 pancakes with this recipe. This will serve 4 people for lunch or a light supper, add extra accompaniments for a more substantial meal. Serve one pancake per person as an appetiser.

Vegetarian

This recipe contains fish so is not suitable for vegetarians.

Gluten Free

These pancakes contain wheat flour and are not suitable for a gluten free diet. However, it is possible to make or buy GF pancakes and the filling ingredients should be okay. Always check any packaged ingredients to ensure that they are suitable for your requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Seafood Pancakes?

Seafood pancakes are a delightful dish, combining the savoury flavours of the sea with a creamy sauce and the comforting texture of a light, fluffy pancake.

Whether you’re preparing them for brunch, lunch, or as a starter for dinner, they are sure to be a big success. Here are some ideas of how to serve seafood pancakes:

• Serve with a simple green salad dressed lightly with vinaigrette. Rocket, spinach, or mixed leaves pair well with seafood pancakes.
• A side of pickled cucumber, radishes, or ginger can add a sharp contrast and cleanse the palate.
• Seafood Pancakes make a great starter, cut pancakes into smaller pieces and serve on a platter for sharing. Provide cocktail sticks or small forks for ease.
• Add poached eggs and or grilled tomatoes for a more substantial meal.

More Seafood Recipes

Spicy Prawn & Chorizo Rice

A rich and delicious all in one rice dish packed with flavour from spicy chorizo and luscious prawns.

Check out this recipe

Creamy Trout and Spinach Pasta

Creamy Trout and Spinach Pasta is a quick and easy pasta recipe dish with a light creamy sauce, fresh spinach and flakes of delicious fish.

Check out this recipe

Pan-fried Scottish Scallops on a leek puree with crispy bacon and kale chips

Tender juicy scallops on a leek puree topped with crispy bacon and kale chips, a feast of taste and texture.

Check out this recipe

Seafood Pancakes

Janice Pattie

Make simple crepe-style pancakes and fill them with delicious seafood in a super-quick creamy sauce.

4.79 from 14 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

standing time for pancake batter 30 minutes mins

Total Time 55 minutes mins

Course appetiser, Appetizer, lunch, main

Cuisine British, Scottish

Servings 4

Calories 580 kcal

Equipment

• weighing scales
• Measuring spoons
• Sieve
• bowl or jug
• Frying Pan
• spatula
• chopping board
• Sharp knife
• non-metallic ovenproof dish

Ingredients

For the pancakes

• 125 grams (1 cups) plain (all purpose) flour
• 1 pinch salt
• 1 large egg
• 300 millilitres (1⅓ cups) milk
• 15 grams (1 tablespoon) butter to grease the pan

For the filling

• 2 spring onions
• 200 grams (1 cups) scampi, prawns, salmon or mixed seafood
• 200 grams (1 cups) creme fraiche
• 3 teaspoon tartare sauce
• ¼ teaspoon black pepper freshly ground
• ½ teaspoon salt
• 1 tablespoon olive oil
• 30 grams (2 tbsp) butter
• 100 grams (1 cups) mozarella cheese grated (optional)

Instructions

 

For the pancakes

• Sieve 125 grams (1 cup) flour and a pinch of salt into a mixing bowl add 1 large egg.
  
• Add 150 ml (⅔ cup) milk to the flour and egg.
  
• Stir gradually incorporating the flour. When the batter becomes thick, add the remaining milk and beat with a whisk until there are no lumps. The batter should be a thin pouring consistency. Leave to stand for half an hour then, if required, add more milk to get the correct consistency.
  
• Heat a non-stick pan and add a little butter. Pour about 60 ml (¼ cup) of batter into the pan and swirl it around to cover the base of the pan. The first pancake will help you determine if this is the right amount for your pan.
  
• After about a minute and a half you will see the edges start to brown. Loosen the edges with a spatula and flip the pancake over. Cook on the second side for around minute, checking to make sure it is not getting too brown.
  
• Turn the pancakes onto a tea towel placed over a cooling rack until you are ready to fill them.

For the filling

• Grease a large ovenproof dish with 10 g (2 tsp) of the butter. Turn down the heat and put the remaining butter and the 1 tbsp oil in the pan used for the pancakes. When it starts to bubble, add 2 spring onions finely chopped and saute for around a minute.
  
• Add 200 grams (1 cup) of mixed seafood (raw prawns, scampi or other raw seafood) to the pan and cook until they just turn colour.
  
• Remove the pan from the heat and add 200 grams ( 1 cup) creme fraiche, 2 tsp tartare sauce, and any cooked fish or seafood, if using. Stir gently so as not to break up the seafood. Taste the sauce then add the salt and pepper if required.
  

To assemble

• Pre-heat the oven to 200℃/180℃ Fan/350℉
• Take a pancake and place a spoonful of the seafood and sauce inside. Fold it in half and place in the ovenproof dish.
  
• Continue to fill the pancakes and place them into the dish overlapping.
  
• Pour the remaining sauce over the top of the pancakes.
  
• Sprinkle with grated cheese, if liked.
  
• Bake in the oven for 20 minutes until the cheese has melted and the pancakes and filling are warmed through.
  
• Serve the pancakes with a salad or a green vegetable such as green beans.
  

Notes

This recipe makes 8 pancakes and will serve 4 people for lunch as it is.  And 4 people as a main course if served with vegetable side dishes.   It will serve 8 as an appetiser, serving one seafood pancake per person. 

Nutrition

Calories: 580kcalCarbohydrates: 31gProtein: 21gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 219mgSodium: 900mgPotassium: 313mgFiber: 1gSugar: 6gVitamin A: 1535IUVitamin C: 2mgCalcium: 302mgIron: 2mg

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