Prawn, Smoked Salmon And Spinach Pancakes - cooking recipe

Ingredients

For the Pancakes
125 g plain flour
1 egg, beaten
300 ml 1% low-fat milk
1 teaspoon salt
sunflower oil, for frying
For the filling
25 g butter
25 g plain flour
300 ml double cream
1 teaspoon Thai fish sauce
1 large handful parmesan cheese, grated
200 g raw prawns, shelled
150 g smoked salmon

Preparation

Make the batter by sifting the flour and salt into a bowl. Make a well in the middle and pour in the beaten egg, then whisk in the milk a little at a time until the consistency of pouring cream. Set aside for at least 20 minutes.
Melt the butter in a pan then whisk in the flour to make a roux. Heat, whisking, for a couple of minutes then add the cream little by little to avoid lumps. Heat until it thickens. You may need to add a little more milk or cream at this stage, to make the consistency of a luxurious sauce.
Mix in the fish sauce and Parmesan then remove from the heat.
Make the pancakes by heating a teaspoon of oil in a frying pan and pouring in a quarter of the batter mix, tilting the pan to make an even, thin covering. Once it has set and browned on the bottom, flip over and brown the other side. Turn out onto a warmed plate and repeat to make the others.
Put the filling back over a gently heat and add the prawns, stirring until cooked through. Remove from the heat and stir in the smoked salmon.
Assemble the pancakes by adding a quarter of the filling to each pancake and folding. Arrange on a tray and sprinkle with a little more Parmesan.
Place under a pre-heated grill for a couple of minutes, until the Parmesan has melted.