Ingredients
"4 ounces all-purpose flour",
"1 egg",
"1 cup milk",
"1 teaspoon butter (melted, plus extra for cooking)",
"Salt, to taste",
"1 1/2 tablespoons all-purpose flour",
"1 1/2 tablespoons butter",
"1 cup milk",
"4 ounces salmon fillet (cooked, skinless)",
"4 ounces King prawns or large shrimp (cooked)",
"4 ounces white mushrooms (cleaned, sliced)",
"1 tablespoon dill (finely chopped)",
"Salt and pepper (to taste)",
"Freshly ground black pepper",
"2 tablespoons grated cheddar cheese"
Instructions
Gather the ingredients.
To make the pancakes, sieve the flour into a large baking bowl and add the salt.
Make a well in the center of the flour. Add the eggs and beat until the batter is smooth and free from lumps.
Add half the milk and the melted butter and beat well. Add the remaining milk and stir.
Let the batter to rest for 15 minutes.
Lightly grease a 9-inch crêpe pan or nonstick skillet with melted butter, heat until very hot, and add a ladle of batter to evenly and thinly coat the base of the pan. Cook until set and lightly golden. Flip over and cook on the other side for approximately 30 seconds.
Remove the pancake from the pan, place on a sheet of kitchen paper and keep warm. Repeat the process until all the batter is used up.
Gather the ingredients. Preheat the oven to 350 F.
Melt the butter in a large saucepan over low heat. Add the flour and stir until the flour is incorporated. Add a pinch of salt and pepper and continue stirring for 2 minutes.
Turn the heat up to medium, add the milk in one go, and whisk until a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes). If the sauce is very thick and gloopy, add a little more milk. The sauce should be thick but still pourable. Remove from the heat.
Break the salmon fillet into large flakes and carefully stir into the sauce, followed by the prawns or shrimp, sliced mushrooms, and dill. Return to low heat and keep warm.
Place a pancake onto the worktop, put a quarter of the seafood sauce mixture into the center of the pancake, and spread in a long line from one end to the other. Fold the opposite edge of the pancake over the filling, and then roll the pancake into a thick sausage shape. Place the pancake into an ovenproof baking dish. Repeat with the remaining three pancakes.
Sprinkle the cheese over the pancakes and bake in the preheated oven for 20 minutes or until the cheese is melted but not browned. Serve immediately.
Prep: PT20M
Cook: PT45M
Total: PT80M
Serves: 4