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Seafood Pancakes
Make simple crepe-style pancakes and fill them with delicious seafood in a super-quick creamy sauce.
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 plain (all purpose) flour
- 1 pinch salt
- 1 large egg
- 300 millilitres milk
- 15 grams butter to grease the pan
For the filling
- 2 spring onions
- 200 grams scampi, prawns, salmon or mixed seafood
- 200 grams creme fraiche
- 3 teaspoon tartare sauce
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon salt
- 1 tablespoon olive oil
- 30 grams butter
- 100 grams 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