Seafood Pancakes

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Servings: 1 cups Difficulty: Advanced
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Delicate crepes filled with creamy garlic-poached seafood and melted Gruyère
Seafood Pancakes recipe image
Seafood Pancakes recipe image
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Seafood Pancakes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 1042

Description

These elegant Seafood Pancakes offer a sophisticated twist on traditional breakfast fare, perfect for a special brunch or light luncheon. Thin, delicate crepes serve as the vessel for a luxurious filling of monkfish, scallops, and shrimp, gently poached in garlic-infused milk. The seafood is folded into a rich, velvety sauce made with butter, flour, cream, and sharp Gruyère cheese, finished with fresh parsley. Serve them folded over the filling and baked until hot through for a meal that feels both indulgent and approachable.

Directions

  1. In a mixing bowl, whisk together the flour and a pinch of salt.
  2. Make a well in the center of the dry ingredients and pour in the beaten egg, oil, and 1 cup of the milk.
  3. Whisk until smooth, then gradually stir in the remaining milk plus 1 tablespoon to form a thin, smooth batter. Set aside.
  4. Remove any skin from the monkfish, rinse, and cut into bite-size pieces. Pat dry.
  5. Rinse the scallops, pat dry, and cut in half.
  6. In a saucepan, combine the remaining milk and chopped garlic cloves. Bring to a gentle simmer.
  7. Add the monkfish and scallops to the simmering milk. Cook for 5–6 minutes.
  8. Add the shrimp to the pan and cook until they turn pink, about 2–3 minutes.
  9. Remove all seafood to a bowl and set aside. Strain the garlic-infused milk and reserve for the sauce.
  10. In a clean saucepan, melt the butter over medium heat.
  11. Add the flour and stir constantly for 2 minutes to cook the raw flour taste out.
  12. Gradually pour in the reserved garlic milk and light cream, whisking continuously to prevent lumps.
  13. Simmer for a few minutes until the sauce thickens and becomes smooth.
  14. Reduce heat to low. Stir in the Gruyère cheese and chopped parsley. Season with salt and pepper to taste.
  15. Fold the poached seafood into the cheese sauce, mixing gently to combine.
  16. Preheat oven to 350°F (175°C).
  17. Heat a small frying pan or omelet pan over high heat and lightly grease with oil.
  18. Give the pancake batter a quick stir, then pour 3 tablespoons into the pan, tilting to coat the bottom evenly.
  19. Cook for 40–60 seconds until the edges lift and bottom is lightly golden. Flip and cook for another 30–40 seconds.
  20. Transfer the cooked pancake to a large plate. Repeat with remaining batter to make 10 pancakes.
  21. Place about 3 tablespoons of the seafood filling in the center of each pancake.
  22. Fold the sides of the pancake over the filling to create a packet.
  23. Arrange the filled pancakes seam-side down in an ovenproof dish just large enough to hold them snugly.
  24. Bake for 20 minutes, or until the pancakes are heated through and the cheese is bubbly.
  25. Serve immediately.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1042kcal
% Daily Value *
Total Fat 49.1g76%
Saturated Fat 23.5g118%
Cholesterol 255mg85%
Sodium 989mg42%
Total Carbohydrate 87.4g30%
Dietary Fiber 8.2g33%
Sugars 17.3g
Protein 63.0g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seafood, pancakes, crepes, monkfish, scallops, shrimp, gruyere, cheese, garlic, cream, brunch, luncheon, baked, filling, parsley, milk, batter
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