Blue Cross Savings13th February 2017
Gorgeous Garden Furniture21st February 2017
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.
– Melted Butter
– 250g Plain Flour (approx)
– 450ml Semi-Skimmed Milk (approx)
– 2 Eggs
– Pinch of Salt & Pepper
– 3tbsp Butter
– 3tbsp Plain Flour
– 500ml Milk
– 200ml White Wine
– 650g cooked fish
- Crack the eggs into a measuring jug. Add your milk & sieve your flour into the mixture. Beat until there are no lumps.
- 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.
- Remove the pancake from the pan, place on a sheet of grease proof paper & repeat for the remaining 7 pancakes.
- Melt the butter into a saucepan along with the flour on a low heat. Add salt & pepper.
- Turn up the heat, and add milk. Whisk until the mixture is smooth. Next, add the white wine & continue stirring until the mixture thickens.
- Make sure the fish is in large-ish chunks & stir into your sauce.
Now you have all your ingredients & can assemble your pancakes!
- 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.
- Serve immediately, and enjoy!
These pancakes are perfect with fresh salad or steamed veg, but are equally delicious on their own!