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13th February 2017
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21st February 2017

Glasswells Glorious Seafood Pancakes!

Seafood Pancake

Our Head Chef at our Bury St Edmunds restaurant, Alison, shares her favourite savoury pancake  recipe – seafood in a creamy white wine sauce, wrapped in a delicious pancake. It makes a great brunch!

We use fresh salmon, prawns, pollock & hake, but this can be tweaked to your preference. Our recipe makes enough for 8 pancakes.

Pancakes:
– Melted Butter
– 250g Plain Flour (approx)
– 450ml Semi-Skimmed Milk (approx)
– 2 Eggs
– Pinch of Salt & Pepper

Filling:
– 3tbsp Butter
– 3tbsp Plain Flour
– 500ml Milk
– 200ml White Wine
– 650g cooked fish

Pancakes

  1. Crack the eggs into a measuring jug. Add your milk & sieve your flour into the mixture. Beat until there are no lumps.
  2. Grease your frying pan with some melted butter & heat until very hot. Thinly cover the base of the pan with batter mix. Cook until lightly golden, then flip & cook the other side.
  3. Remove the pancake from the pan, place on a sheet of grease proof paper & repeat for the remaining 7 pancakes.

Filling

  1. Melt the butter into a saucepan along with the flour on a low heat. Add salt & pepper.
  2. Turn up the heat, and add milk. Whisk until the mixture is smooth. Next, add the white wine & continue stirring until the mixture thickens.
  3. Make sure the fish is in large-ish chunks & stir into your sauce.

Now you have all your ingredients & can assemble your pancakes!

  1. Spoon your filling onto your pre-made pancake in a line & roll it up. Repeat with the remaining 7 pancakes & place them into baking trays. You might want to sprinkle grated cheese over the top & bake for approx 20 mins in a preheated oven.
  2. Serve immediately, and enjoy!

These pancakes are perfect with fresh salad or steamed veg, but are equally delicious on their own!

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