Gluten-free prawn stuffed pancakes
- Rating: 3 stars
- Takes: 40 mins to prepare and 25 mins to cook
- Serves: 4
Ingredients
- 140g (5oz) Doves Farm gluten-free plain white flour or Doves Farm buckwheat flour
- pinch salt
- 300ml (10fl oz) water
- 3tbsp sunflower oil
- For the filling
- 30g (1oz) butter
- 2tbsp olive oil
- 2 small leeks, very finely sliced
- 150ml (5fl oz) dry white wine
- 30g (1oz) cornflour
- 400g (13oz) frozen prawns
- 250ml (8fl oz) Greek yoghurt
- sea salt
- freshly ground black pepper
- juice of ½ 1 lemon
- a little freshly grated Parmesan
- a few springs of dill to decorate
- green salad, to serve
Each serving contains 234 calories, 2.2g sugar, 11.2g fat, 4.1g saturates and 1.1g salt.
Method
The pancakes can be used for any other dish so it may be worth doubling up on the quantities and freezing what you don't need, interleaved with clingfilm. If you want them to be richer you can make them with milk and/or add an egg but when the filling is already quite rich, this isn't necessary.
If you want to use them for a dessert, add a teaspoon of sugar to the mix and then stuff the pancakes with fresh soft fruit, stewed apple or pear, your favourite jam or some toasted nuts. Squeeze a little lemon juice over the top, or drizzle with honey or maple syrup and serve with a tablespoon of thick cream or Greek yogurt.
For the pancakes
Put the flour and salt in the bowl of a food processor or liquidiser. Add the water and whizz until the mixture is totally smooth. Set aside for 5 minutes.
Heat a few drops of oil in a small non-stick frying pan till it smokes. Pour a small ladleful of the mixture into the pan and roll it around so that it covers the whole base. Let it cook fast until it is loose in the pan. Either use a spatula to turn the pancake or toss it, if you feel brave, and cook it on the other side. When that one is cooked, slide it out onto some parchment or clingfilm and cook the next. Cook all the mixture, interleaving the pancakes with parchment or clingfilm so that they do not stick.
For the filling
Heat the butter and oil in a wide pan and add the leeks. Sweat very gently for at least 15 minutes with the lid on, they should be very soft and almost transparent but not coloured. Meanwhile, in a small bowl, mix the white wine into the cornflour until you have a smooth paste. Add this to the leeks and cook gently until the sauce thickens. Add the frozen prawns and allow them to defrost in the sauce over a very low heat so that all their flavour is captured. Very gently stir in the yoghurt, allow the flavours to amalgamate then season to taste with the salt, pepper and lemon juice. With a slotted spoon, divide the prawns among the pancakes, folding each pancake over and arranging them in a flat, heat proof dish. Spoon the remaining sauce over the top of the filled pancakes. Grate a thin layer of fresh parmesan over the filled pancakes and brown lightly under a hot grill. Serve with a green vegetable or salad and new potatoes.
This should make 8 pancakes.
