Soups and Starters Recipes - Seafood Pancakes Recipe

• 125 g/4 oz flour

• pinch of salt

• 2 eggs

• 300 ml/1/2 pint milk

• butter, for frying and greasing

• 4 tablespoons grated Gruyere cheese

Filling:

• 250 g/8 oz monkfish, John Dory or cod fillets, skinned

• 150 m/1/4 pint dry white wine

• 4 scallops

• 50 g/2 oz butter

• 1 onion, finely chopped

• 125 g/4 oz mushrooms, chopped

• 25 g/1 oz flour

• 150 ml/1/4 pint crème fraiche or double cream

• 125 g/4 oz cooked peeled prawns

• 1 teaspoon lemon juice

• salt and pepper

1. First, make the crepes. Sift the flour and salt into a mixing bowl and make a well in the centre. Break in the eggs and add some of the milk.

2. Beat in the flour from the sides of the bowl to make a thick batter. Gradually beat in the remaining milk until the batter is really smooth.

3. 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.

4. Cook until the underside is golden brown and then 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.

5. To make the filling, put the fish in a saucepan with the wine and poach gently for 10 minutes. Add the scallops and cook for 2-3 minutes. Drain, reserving the liquor.

6. Melt the butter in a small saucepan. Add the onion and fry until golden. Add the mushrooms, fry for 2 minutes, then stir in the flour. Cook for 1 minute and add the reserved poaching liquid.

7. Bring to the boil and cook, stirring, for 2 minutes. Add the cream, fish, scallops, prawns, lemon juice and salt and pepper.

8. 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.

9. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8-10 minutes until golden brown.