Seafood Pancakes

Crêpes Fruits de Mer

Preparation info

  • Serves

    12

    As a Starter
    • Difficulty

      Medium

Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

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
  • 1 beaten egg
  • 300 ml/½ pt milk
  • 2 tablespoons laverbread
  • 2 teaspoons olive oil
  • butter

    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. Add a little more milk if the batter is too thick.

    For each pancake, spoon about 2 tablespoons of batter onto a buttered crêpe pan, swirling the pan to allow the batter to cover the surface of the pan. (A heavy cast-iron crêpe pan is the best.) Cook over medium heat until golden and then flip over with a spatula and cook the other side. Layer the pancakes up between greaseproof paper so that they do not stick.

    To make the seafood filling

    In a saucepan, sauté the shallots in butter until transparent, sprinkle with flour and continue to cook, stirring constantly for 2–3 minutes. Add the warmed milk, salt, pepper, nutmeg, cayenne, parsley and bay leaf and using a wooden spoon stir until well blended. Add the double cream and wine and cook gently for a further 10 minutes, stirring occasionally. Stir in the seafood and heat through. Lay out 12 pancakes on a work table and put 2 heaped tablespoons of the seafood filling on each pancake, loosely roll them up and place in individual gratin dishes or 1 large one. Top with the remaining sauce and sprinkle with grated gruyère cheese and grated Parmesan cheese. Bake in a hot oven 230°C/450°F/gas 8 until golden brown. One pancake per person is ample for a first course, two for a main course.