Shrimp and Salmon Filled Pancakes
Savory pancakes encase a creamy dill and mushroom sauce, combined with salmon and shrimp.
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Instructions
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Preheat the oven to 350 F.
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To make the pancakes, sieve flour and salt into a large bowl. Create a well, then add eggs, beat until smooth, and gradually incorporate all the milk and melted butter. Let the batter rest for 15 minutes.
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Lightly grease and heat a 9-inch pan. Ladle batter into the pan to coat thinly. Cook until set and golden, then flip and cook for 30 seconds. Remove, keep warm, and repeat for all batter.
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For the filling, melt butter in a large saucepan over low heat. Stir in flour, a pinch of salt, and pepper for 2 minutes until incorporated.
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Increase heat to medium, add all the milk, and whisk until a smooth, thickened, and glossy sauce forms. Adjust consistency with more milk if needed.
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Break salmon into flakes and stir into the sauce, followed by prawns, sliced mushrooms, and dill. Keep warm over low heat.
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Place a pancake on a work surface, add a quarter of the seafood mixture down the center, then fold and roll it into a sausage shape. Place in an ovenproof baking dish and repeat with the remaining pancakes.
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Sprinkle cheese over the assembled pancakes and bake for 20 minutes, or until the cheese is melted. Serve immediately.