Seafood pancakes

Serves 4

These are great, old-fashioned, establishment pancakes, the type of thing you would get at the Savoy Grill or a big banquet. I remember making these when I was in Nice, aged 20 and competing in a cookery-competition final. It was a big, grand banquet at the Negresco and the smell filled the room as the waiters silver-served the pancakes from large oval dishes.

You can use all sorts of seafood, or just prawns if your budget is a bit tight – but buy with the shells on so you can make the rich sauce.

Pancake batter
12 raw large prawns with the shells on
100g freshly picked white crab
Any other shellfish like scampi, mussels, etc

For the sauce

2 shallots, peeled and roughly chopped
1 clove of garlic, peeled and roughly chopped
5 black peppercorns
10 fennel seeds
A couple of good knobs of butter
1tsp flour
1tsp tomato purée
A good pinch of saffron
100ml white wine
200ml fish stock
350ml double cream
A few sprigs of tarragon, chopped
Salt and freshly ground black pepper

Bring a pan of salted water to the boil and cook the prawns for 1 minute, then drain in a colander and refresh in cold water. Carefully remove the heads and peel the tails, leaving the meat as intact as possible. Crush or chop the shells a little and place the tails in the fridge – they're perfect for a bisque.

Melt the knob of butter in a heavy-based saucepan and gently fry the shells with the shallots, garlic, peppercorns and fennel seeds for 3-4 minutes, stirring regularly.

Add the flour, tomato purée and saffron, stir well then gradually add the white wine and fish stock. Bring to the boil and simmer very gently for 20 minutes, then add the cream; season and continue to simmer very gently for another 10 minutes.

Blend about one-fifth of the shells with some of the liquid in a blender until smooth, then return to the pan and simmer for a few more minutes. Strain the sauce through a fine-meshed sieve into a clean pan.

The sauce should be quite thick and of a coating consistency; if not, continue simmering for a few minutes until it thickens.

Cook the pancakes as above.

Add the prawns, crab and any other shellfish you are using to the sauce, with the tarragon, and simmer for a minute or so.

To serve, lay the pancakes on to warmed plates, spoon the filling and sauce into the centre and fold the pancakes over into a triangle – or leave them halved then pour any extra sauce over.

Life and Style
ebookNow available in paperback
ebooks
ebookPart of The Independent’s new eBook series The Great Composers
  • Get to the point
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    SFL Group: Video Project Manager

    £24,000 pa, plus benefits: SFL Group: Looking for a hard-working and self-moti...

    Recruitment Genius: Hotel Reservations Assistant - French Speaking

    £16000 - £17000 per annum: Recruitment Genius: This rapidly expanding travel c...

    Recruitment Genius: Duty Manager - World-Famous London Museum

    £24000 - £28000 per annum: Recruitment Genius: Do you have a strong record of ...

    Recruitment Genius: Personal Assistant

    £24000 - £28000 per annum: Recruitment Genius: You will have demonstrable unde...

    Day In a Page

    No postcode? No vote

    Floating voters

    How living on a houseboat meant I didn't officially 'exist'
    Louis Theroux's affable Englishman routine begins to wear thin

    By Reason of Insanity

    Louis Theroux's affable Englishman routine begins to wear thin
    Power dressing is back – but no shoulderpads!

    Power dressing is back

    But banish all thoughts of Eighties shoulderpads
    Spanish stone-age cave paintings 'under threat' after being re-opened to the public

    Spanish stone-age cave paintings in Altamira 'under threat'

    Caves were re-opened to the public
    'I was the bookies’ favourite to be first to leave the Cabinet'

    Vince Cable interview

    'I was the bookies’ favourite to be first to leave the Cabinet'
    Election 2015: How many of the Government's coalition agreement promises have been kept?

    Promises, promises

    But how many coalition agreement pledges have been kept?
    The Gaza fisherman who built his own reef - and was shot dead there by an Israeli gunboat

    The death of a Gaza fisherman

    He built his own reef, and was fatally shot there by an Israeli gunboat
    Saudi Arabia's airstrikes in Yemen are fuelling the Gulf's fire

    Saudi airstrikes are fuelling the Gulf's fire

    Arab intervention in Yemen risks entrenching Sunni-Shia divide and handing a victory to Isis, says Patrick Cockburn
    Zayn Malik's departure from One Direction shows the perils of fame in the age of social media

    The only direction Zayn could go

    We wince at the anguish of One Direction's fans, but Malik's departure shows the perils of fame in the age of social media
    Young Magician of the Year 2015: Meet the schoolgirl from Newcastle who has her heart set on being the competition's first female winner

    Spells like teen spirit

    A 16-year-old from Newcastle has set her heart on being the first female to win Young Magician of the Year. Jonathan Owen meets her
    Jonathan Anderson: If fashion is a cycle, this young man knows just how to ride it

    If fashion is a cycle, this young man knows just how to ride it

    British designer Jonathan Anderson is putting his stamp on venerable house Loewe
    Number plates scheme could provide a licence to offend in the land of the free

    Licence to offend in the land of the free

    Cash-strapped states have hit on a way of making money out of drivers that may be in collision with the First Amendment, says Rupert Cornwell
    From farm to fork: Meet the Cornish fishermen, vegetable-growers and butchers causing a stir in London's top restaurants

    From farm to fork in Cornwall

    One man is bringing together Cornwall's most accomplished growers, fishermen and butchers with London's best chefs to put the finest, freshest produce on the plates of some of the country’s best restaurants
    Robert Parker interview: The world's top wine critic on tasting 10,000 bottles a year, absurd drinking notes and New World wannabes

    Robert Parker interview

    The world's top wine critic on tasting 10,000 bottles a year, absurd drinking notes and New World wannabes
    Don't believe the stereotype - or should you?

    Don't believe the stereotype - or should you?

    We exaggerate regional traits and turn them into jokes - and those on the receiving end are in on it too, says DJ Taylor