Prawn Pancakes

The pancakes can be used for any other dish so it may be worth doubling up on the quantities and freezing what you don’t need. Simply interleave each pancake with cling film. If you want them to be richer you can make them with milk and/or add an egg but when the filling is already quite rich, this isn’t necessary.

If you want to use them for a dessert, add a teaspoon of sugar to the mix and then stuff the pancakes with fresh soft fruit, stewed apple or pear, your favourite jam or some toasted nuts. Squeeze a little lemon juice over the top, or drizzle with honey or maple syrup and serve with a tablespoon of thick cream or Greek yogurt.

Serves 4
Ingredients:

For the pancakes
140g (5oz) gluten-free plain white flour or buckwheat flour
pinch salt
300ml (10fl oz) water
3tbsp sunflower oil

For the filling
30g (1oz) butter
2tbsp olive oil
2 small leeks, very finely sliced
150ml (5fl oz) dry white wine
30g (1oz) cornflour, check your brand is gluten free
400g (13oz) frozen prawns
freshly ground black pepper
juice of -1 lemon
a little freshly grated Parmesan
a few springs of dill to decorate

To prepare the pancakes, blitz the flour, salt and water in a food processor until smooth and then leave to rest for 5 minutes.

In a non stick frying pan, heat a few drops of oil until smoking hot. Pour in a small eggcup full of batter and quickly roll around the pan until the base is coated thinly.

Cook until it becomes loose in the pan and then either turn with a spatula or toss and cook the other side.

Place the cooked pancake on parchment until you have a pile prepared, interleaving the pancakes with parchment or cling film so they don’t stick together.

For the filling, gently sweat the leeks in a frying pan in a little butter and oil for 15 minutes or so, with the lid on.

The leeks should end up soft and translucent, but not browned.

Mix the while wine and cornflower in a small bowl until smooth. Add to the leeks and cook gently until it thickens.

Reduce the heat to very low and add the frozen prawns, allowing them to slowly defrost.

Stir in the yogurt and lemon juice before seasoning with salt and pepper to taste.

Using a slotted spoon, divide the prawns between the pancakes, fold and place in a flat heatproof dish. Spoon the rest of the sauce over the top, grate parmesan over them all and then grill until lightly browned.

This should make 8 pancakes.

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