This is one of those rare recipes I post that have nothing to do with Indian food. We had friends over last night who were not big curry fans so I decided to practice with my new Buffalo crepe machine and made these seafood pancakes.
Tonight, however, being that it is Pancake Day as I write this, I will be making the same but with my favourite seafood sauce which you will find here. I’ve used this Indian sauce many times with pancakes and it is so good.
But for now, Let’s have a look at this milder version. These seafood pancakes are delicious. If you’ve never tried them, then it’s time you did. If you’re making pancakes anyway this evening, why not get yourself the other ingredients too and try this?
You could purchase the savoury pancakes or try my no-fail recipe here.
International & UK Orders
- 60g butter
- 1 onion - finely chopped
- 4 cloves garlic - finely chopped
- 2 bay leaves
- 6 black peppercorns
- 60g plain flour
- 550ml full fat milk
- 60ml dry white wine
- 1 kilo seafood such as salmon, cod or prawns
- 200g Gruyere cheese - grated
- 1 bunch parsley - finely chopped
- salt to taste and a dash of white pepper
- 10 savoury pancakes
- Preheat your oven to 200c (400f).
- Melt the butter over medium heat and then add the chopped onions. Fry until soft and translucent.
- Add the garlic and fry for a further two minutes. Set aside for later.
- Pour the milk into a large saucepan and add the fish, bay leaves and peppercorns.
- Bring to a boil and then reduce the heat to simmer for about ten minutes.
- Place the pan with the onion and garlic over medium heat and stir in the flour. Continue stirring for about two minutes until the flour become a very light brown and is completely mixed into the mixture.
- Slowly strain the milk over the butter and flour mixture stirring constantly and set the fish aside. As you add the milk, it will thicken. Take your time with this. In about ten minutes, you should have a beautiful, thick and creamy béchamel sauce.
- Stir in the white wine and the cheese and stir until the cheese has completely melted into the sauce.
- Stir in the parsley and salt and white pepper to taste and then set aside to cool slightly.
- Add the fish to the warm sauce and spoon a little of it into the bottom of a greased, oven-proof dish.
- Fill the pancakes equally with the rest of the fish mixture, roll them up and place in the dish.
- Cover with any remaining sauce and a little cheese if you like and bake for about 30 minutes until nicely browned on top.
- Let stand for about five minutes before serving.
I would like to thank Aldi UK for sponsoring this recipe post. All of the ingredients used were purchased at my local Aldi and as always were spot on!
If you are interested in making perfect pancakes at home like those you get at the professional crepe stands, check out the Buffalo Crepe maker at Home Chef from Nisbets.