- Serves: 6-8
- Cook Time: 45 minutes
- Prep Time: 45 minutes plus resting for 1 hr or overnight
- Effort: medium
- 250 g plain flour
- pinch of salt
- 3 eggs
- 300 ml milk
- clarified butter, (ghee)
For the filling:
- 3 tbsp olive oil
- 1 leek, white part only, finely chopped
- 2 sticks celery
- 4 shallots, sliced
- 2 clove garlic, sliced
- ½ small bulb of fennel, diced
- ½ tbsp tomato purée
- 1 tbsp flour
- 150 ml white wine
- 250 ml fish stock
- 300 ml double cream
- 150 g mussels, cooked and shelled
- 100 g cockles, cooked and shelled
- 100 g squid, diced
- 4 scallops, diced
- 2 small fillets of sole, diced
- 2 tbsp flat leaf parsley, chopped
- salt, and freshly ground pepper
- 150 g gruyère cheese, grated
- lemon wedges, to serve
Tips and Suggestions
You can use any fish you like for the filling such as salmon, brill or even lobster. If you don't have any fish stock, use vegetable stock or water instead. You can use Emmental or Cheddar as alternatives to Gruyere cheese.
1. First make the pancakes, Sift the flour and salt into a bowl. Break in the eggs into the centre of the bowl. Whisk together until well-blended.
2. Add the milk in, bit by bit and mix gently together avoiding lumps. Ideally make the mixture the day before and rest overnight in the fridge. Alternately, set aside to rest for 1 hour.
3. Heat a little clarified butter in a non-stick frying pan. Ladle in a little of the batter, tilting the pan to spread it finely and evenly. Fry until set and lightly browned underneath, then flip over and fry for 2-3 minutes more. Remove and set aside.
4. Repeat the process until all the batter has been used up.
5. Preheat the oven to 190°C/gas 5.
6. To make the filling, heat up the olive oil in a saucepan. Add in the leek, celery, shallot, garlic and fennel and fry gently, stirring now and then, for 5 minutes, until softened.
7. Mix in the tomato puree. Cook for 2-3 minutes.
8. Mix in the flour and cook for a further 2-3 minutes.
9. Add in the white wine, bring to the boil and cook briskly until reduced by half.
10. Add in the fish stock, bring to the boil and cook briskly until and reduced by half.
11. Add in the double cream and bring to the boil.
12. Add in the mussels, cockles, squid, scallops and sole and simmer for 2-3 minutes until the seafood is heated through.
13. Mix in 1 tablespoon of the chopped parsley and season with salt and freshly ground pepper.
14. Strain the seafood mixture, reserving both the seafood and the creamy sauce.
15. Return the sauce to the pan and cook briskly until it reduces and thickens.
16. Fill the pancakes with the seafood mixture, rolling each pancake up over its filling.
17. Place the filled pancakes in a shallow ovenproof dish. Pour over the creamy sauce, sprinkle evenly with the Gruyère cheese and bake for 10 minutes.
18. Meanwhile, preheat the grill.
19. Grill the pancakes until browned, sprinkle with the remaining parsley and serve at once with lemon wedges.
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