As you know, on Friday I made Brunch of American Style Blueberry Pancakes They were lush, here is a Link if you’d like to take a look.
It is actual Pancake Day today, Shrove Tuesday, I thought I would make a savoury version, with enough left over for pudding 😉
I have 2 portions of Iceland’s frozen Smoked Haddock left from my January shop,
and some huge frozen prawns so I thought I would make a delicious creamy cheese sauce to nestle the flakes of smoked fish and a few big king prawns in with a sprinkle of cheddar on top.
I start by making 8 pancakes, using 100g plain flour, 300ml milk, 2 eggs, whisked together and left for an hour, heat a frying pan and add a teaspoon of oil.
add a ladle of the batter, and swirl to form a thin layer.
Cook for a minute or so on each side and set aside.
When ready, turn in the oven to 200 and get ready with a large ovenproof dish (or 2 small ones in my case) for the filled Pancakes.
I start poaching the fish in 300ml milk and 50g butter, gently cook till the fish is cooked through and flakey, the prawns were added for a minute or so, so they are just cooked through, they will go into the oven too, and I don’t want them to go rubbery.
remove the fish from the milk and set aside.
With the flavoured milk, add 30g of plain flour to about 30ml milk and make into a thin paste, then add to the warm milk, whisking till starting to thicken, add 100g of grated strong cheddar.
I flake the fish and add to the thick sauce, add some fresh chopped parsley (as I had some) spoon into 4 Pancakes, leaving some sauce, add a couple of the huge Prawn to each.
I fold the Pancakes to make a cone shape, and place 2 in each oven proof dish, adding some Asparagus spears and halved vine tomatoes (they needed using) and dressing them with the remaining sauce and a sprinkle of grated cheese.
Pop into a hot oven (200) till bubbling – delicious….
The remaining pancakes – well – pudding of course, a squirt of lemon and a shake of sugar – LUSH… 😇