Creamy smoked haddock and prawn pancakes

Name: Creamy smoked haddock and prawn pancakes
Yield: Makes 6 pancakes
Cuisine: British recipes
Ingredients: For the pancakes; 125g plain flour; 1 medium egg, beaten; 275ml-300ml semi-skimmed milk; Vegetable or sunflower oil, for frying; For the filling; 25g unsalted butter; 30g plain flour; 200ml whole milk; splash of double cream; 300g smoked haddock fillet; a knob of butter; 200g cooked peeled prawns; squeeze of lemon juice; dollop of Dijon mustard; handful of chopped fresh dill

Portion size: Makes 6 pancakes
around 4-5 minutes per pancake
Difficulty: easy

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These quick and easy savoury seafood pancakes have a creamy haddock and prawn filling. They’re great for dinner – especially on Pancake Day.

Pancakes are the perfect foil for all things savoury: we love ours topped with smoked salmon and dill sauce.

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Ingredients

For the pancakes

125g plain flour
1 medium egg, beaten
275ml-300ml semi-skimmed milk
Vegetable or sunflower oil, for frying

For the filling

25g unsalted butter
30g plain flour
200ml whole milk
splash of double cream
300g smoked haddock fillet
a knob of butter
200g cooked peeled prawns
squeeze of lemon juice
dollop of Dijon mustard
handful of chopped fresh dill

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Method

Make the basic pancake recipe. Set six pancakes aside and keep warm.
Melt the butter in a pan, then stir in the plain flour and cook for 2 minutes. Gradually pour in the milk, stirring continuously, until it forms a thick sauce. Season, then add a splash of double cream and set aside.
Put the haddock, skin-side down, in a pan with a knob of butter and cook over a medium heat for 3 minutes. Turn and cook for 1 minute, then remove. Flake the fish with a fork, then fold into the sauce with the prawns, lemon juice, dijon mustard and fresh dill. Spoon into 6 pancakes, then roll up and serve.
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