100g plain flour
2 free-range eggs
200ml/7fl oz full-fat milk
50g melted butter
Splash of oil for frying
For the sauce
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
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