Prawn, Smoked Salmon and Spinach Pancakes

Submitted by Snowbunny Andorra

"Made these for Shrove Tuesday instead of the more usual sweet pancakes. A tasty savoury alternative. Makes four large pancakes or six small (depending on the size of your frying pan). Serve with a fresh salad or green beans."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 2-3

ingredients

• For the Pancakes

• 125 g plain flour
• 1 egg, beaten
• 300 ml 1% low-fat milk
• 1 teaspoon salt
• sunflower oil, for frying

• For the filling

• 25 g butter
• 25 g plain flour
• 300 ml double cream
• 1 teaspoon Thai fish sauce
• 1 large handful parmesan cheese, grated
• 200 g raw prawns, shelled
• 150 g smoked salmon

directions

1. Make the batter by sifting the flour and salt into a bowl. Make a well in the middle and pour in the beaten egg, then whisk in the milk a little at a time until the consistency of pouring cream. Set aside for at least 20 minutes.
2. Melt the butter in a pan then whisk in the flour to make a roux. Heat, whisking, for a couple of minutes then add the cream little by little to avoid lumps. Heat until it thickens. You may need to add a little more milk or cream at this stage, to make the consistency of a luxurious sauce.
3. Mix in the fish sauce and Parmesan then remove from the heat.
4. Make the pancakes by heating a teaspoon of oil in a frying pan and pouring in a quarter of the batter mix, tilting the pan to make an even, thin covering. Once it has set and browned on the bottom, flip over and brown the other side. Turn out onto a warmed plate and repeat to make the others.
5. Put the filling back over a gently heat and add the prawns, stirring until cooked through. Remove from the heat and stir in the smoked salmon.
6. Assemble the pancakes by adding a quarter of the filling to each pancake and folding. Arrange on a tray and sprinkle with a little more Parmesan.
7. Place under a pre-heated grill for a couple of minutes, until the Parmesan has melted.