Seafood Pancakes

Name: Seafood Pancakes (Crêpes Fruits de Mer)
Yield: Serves 12 As a Starter 6 As a Main Course
Cuisine: France
Ingredients: pinch of cayenne; pinch of freshly grated nutmeg; 2 tablespoons finely chopped parsley; pinch of salt; 115 g/4 oz plain flour; 300 ml/½ pt milk; 1 beaten egg; 2 teaspoons olive oil; 2 tablespoons laverbread; 4 tablespoons finely chopped shallots; butter; 2 tablespoons plain flour; 600 ml/1 pt warm milk; 450 g/1 lb mixed cooked seafood: prawns, mussels, small scallops, langoustine; 4 tablespoons white wine; 2 tablespoons double cream; 1 bay leaf; 2 tablespoons grated Parmesan cheese; 2 tablespoons grated gruyère cheese; salt and freshly ground white pepper; 2 tablespoons butter

Crêpes Fruits de Mer

Preparation info

Serves
12
As a Starter

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Savoury pancakes

115 g/4 oz plain flour
pinch of salt
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Europe
France
Fish course
Starter
Pescatarian
Mediterranean

Method

To make the pancakes

Sift the flour and salt into a bowl, make a well in the centre, add the beaten egg and then gradually add the milk, stirring all the time. When the batter is free from lumps add the olive oil. Strain the batter through a fine sieve and stir in the laverbread. Leave the batter to stand for 2 hours. It should be as thin as single cream. A