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Seafood Pancakes Recipes
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Ingredients : |
125g flour
salt
2 eggs
300ml milk
butter, for frying and greasing
4 tbsp grated Gruyere cheese
Filling:
250g monkfish, John Dory or cod fillets,
skinned
150ml dry white wine
4 scallops
50g butter
1 onion, finely chopped
125g mushrooms, chopped
25g flour
150ml crème fraiche
125g cooked peeled prawns
1 tsp lemon juice
salt and pepper |
Method :
- Make the crepes, sift the flour
and salt into a mixing bowl and make a well in centre.
- Break in the eggs, add milk, beat
in the flour from the sides of the bowl to make a thick batter.
- Beat in the remaining milk until
the batter is really smooth.
- Heat a little butter in a small
frying pan and pour in sufficient batter to cover the base, tilting
the pan to coat the base evenly.
- Cook until the underside is golden
brown and flip the crepe over and cook the other side.
- Slide out on to a warmed plate and
make the other crepes in the same way, keep warm.
- Make the filling, put the fish in
a saucepan with the wine and poach gently for 10 minutes, add
scallops, cook 2-3 minutes, drain, reserve the liquor.
- Melt the butter in a small
saucepan, add onion, fry until golden.
- Add mushrooms, fry for 2 minutes,
stir in flour, cook for 1 minute and add the reserved poaching
liquid.
- Bring to boil and cook, stir for 2
minutes, add the cream, fish, scallops, prawns, lemon juice, salt
and pepper.
- Grease an ovenproof dish with
butter.
- Place some of the seafood filling
on each crepe and roll them up.
- Arrange them in the dish and
sprinkle the grated cheese over the top.
- Bake in oven, 400F, gas mark 6,
8-10 minutes until golden brown.
Serves 5
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