For the pancakes:
In a large bowl, sieve the flour and add the salt. Making a well in the centre of the flour, add the eggs and beat well until smooth. Next, gradually add the milk and mix well.
Leave the batter to rest for around 15 minutes
Next, lightly grease a frying pan with a little melted butter and turn up the heat. Once the pan becomes very hot, add a ladle of the batter to thinly and evenly coat the base of the pan. Once the surface becomes set and lightly golden, flip the pancake over (try tossing it in the air if you’re feeling brave!) and let the other side cook for around 30 seconds.
Remove the pancake from the pan and place on a sheet of kitchen paper. Repeat as above until the remaining batter is used up.
For the sauce:
Place the flour and butter into a large saucepan and stir continuously over a low heat until the flour is incorporated into the melted butter. Season with salt and pepper and continue stirring.
Raise the mixture to a medium heat and add the milk – whisk quickly until a smooth sauce is formed. Continue stirring until the sauce becomes thick and glossy (if it becomes too thick, simply add a touch more milk). Remove from the heat.
Flake the cooked fish fillet into the sauce and carefully stir. Add the shellfish and the chopped dill. Return the sauce mixture to a gentle heat and warm through.
With your first pancake on the worktop, spread a quarter of the sauce mixture down the middle of the pancake in a long line and roll into a sausage shape. Place your filled pancake into an ovenproof baking dish. Repeat with the remaining pancakes.
Sprinkle over the grated cheese and place in a pre-heated oven for around 15 minutes, or until the cheese is melted and bubbling.
115g plain flour
Pinch of salt
- 1 1/2 tbsp plain flour
- 250ml milk
- 1 1/2 tbsp butter
- Salt & pepper
- 1 tbsp fresh dill, finely chopped
- 225g cooked oily, smoked or white fish, such as cod fillet, haddock, coley, salmon or mackerel
- 120g cooked shellfish such as crab or prawns
- Grated cheddar cheese to garnish
Publication Date: January 28, 2015 by The Cornish Fishmonger