Seafood Pancakes
Instructions:
- These small, thin pancakes can be made earlier in the day and kept fresh between greaseproof paper and stored in the fridge.
- For the pancakes
- 1 egg
- 250ml milk
- Black pepper to taste
- 1â„2 teaspoon dried parsley
- 80g plain flour
- A pinch of salt
- Oil for frying
- For the filling
- 4 tablespoons crème fraîche
- 1 tablespoon double cream
- 2 tablespoons mayonnaise
- 1 tablespoon tomato purée
- Salt and black pepper to taste
- 50g mussels, shelled
- 200g prawns, cooked and peeled
- For the pancakes
- Whisk the egg into the milk. Add the black pepper and the parsley.
- Sift the flour and salt together into a bowl and gradually whisk in the egg and milk mixture.
- Add a tiny amount of oil to a small pancake pan and ladle about 2 tablespoons of mixture into the pan. Fry for 2 minutes, then turn over and fry for 20–30 seconds. Repeat until you have sufficient pancakes for your starter.
- Keep on a plate separated by greaseproof paper until needed. Any leftover mixture may be stored in the fridge for up to 2 days. Stir before use.
- For the filling
- Combine the first 5 ingredients in a bowl.
- Stir in the mussels and prawns.
- Put a small spoonful of the filling into a pancake, then roll it up and secure with a cocktail stick if necessary. Repeat until all the pancakes are filled.
- Serving suggestion
- Serve with rocket leaves and a slice of lemon or homemade mayonnaise.