100g plain flour

pinch salt

2 free-range eggs

200ml/7fl oz full-fat milk

50g melted butter

Splash of oil for frying

For the sauce

125g butter

75g plain flour

1 litre full fat milk

salt and freshly ground black pepper

pinch grated nutmeg

1 lemon, zest only

500g assorted raw fish and shellfish, according to season (ideally salmon, prawns, whiting/cod,hake,scallops etc)

1 tbsp chopped fresh tarragon

12 plum tomatoes, skinned, chopped

For the cheesey  topping

50g grated parmesan

50g breadcrumbs

25g butter

For the pancakes, place the flour and salt into a bowl. Make a well in the centre and break the eggs into it.

Gradually whisk in the milk and 75ml water until smooth. Whisk in the melted butter until well combined.

Heat a little oil in a frying pan until hot, then reduce the heat to medium. Spoon some of the batter into the pan, and swirl it around to get an even covering.

After about 30 seconds, turn the pancake over, Cook for a further 30 seconds, remove the pancake from the pan and set aside. Cook the remaining batter and place greaseproof paper in between each pancake.

For the sauce, melt the butter in a saucepan, then add the flour and stir for 2-3 minutes minutes. Gradually whisk in the milk. Season to taste with salt and freshly ground black pepper. Add the nutmeg and lemon zest, and whisk until well combined. Cook the sauce for another five minutes, then fold in the fish, take off heat. Add the tarragon and tomatoes.

Remove the pan from the heat and spoon a little seafood mixture into each pancake, roll them up and place into a baking dish.

Meanwhile preheat the oven to 180C

For the topping, mix the parmesan, breadcrumbs and butter together in a bowl until well combined. Sprinkle the mixture on top of the pancakes and bake for around 8 minutes until golden brown

I’d just serve these as they are, they don’t need anything else

Great way to enjoy something different for pancake day



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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