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Seafood pancakes baked with creamy cheesy mash by Nikki Legon

Seafood pancakes baked with creamy cheesy mash by Nikki Legon

Seafood pancakes baked with creamy cheesy mash...

shutterstock 107684750

Serves 6


250g plain flour

pinch of salt

2 eggs, beaten

200ml milk

1 tbsp melted butter plus

butter for cooking



3 tbsp plain flour

3 tbsp butter

500ml milk

salt and white pepper

450g cooked, skinless and boned salmon

250g cooked, peeled king prawns

100g large cooked mussels, save the juice for the sauce

100g cooked queen scallops

2 tbsp chopped dill

pinch of salt

Mashed potato for 6 people

Cheese to cover

Preheat the oven to 200°C



Sieve the flour into a bowl, add the salt. Make a well in the centre and add the beaten eggs, beat well until smooth and lump free.

Add half the milk and the melted butter, beat well.

Add the remaining milk and stir, leave to rest for around 15 minutes.

Lightly grease a 22cm pancake pan with a little melted butter, heat until very hot and add a ladle of batter to evenly and thinly coat the base of the pan.

Cook until set and lightly golden.

Flip over and cook the other side.

Remove from the pan, place on a sheet of kitchen paper and keep warm.

Continue with the next 5 pancakes.

For the filling, heat the butter in a saucepan.

Once melted, tip in the flour and whisk together to make a roux.

Add the salt and continue cooking for 2 minutes.

Turn the heat up to medium and add the milk in one go.

Whisk until smooth.

Continue to stir until thick and glossy adding more milk if too thick.

Add all the seafood to the sauce and stir gently, finally add the dill and season to taste.

Place a pancake onto the work surface, and spread the filling in a line across the centre and roll into a thick sausage.

Continue with the next 5 pancakes and place into a buttered baking dish.

Top with creamy mashed potatoes and sprinkle with cheese.

Bake for 20 minutes, until the cheese has melted and is golden brown.

Serve with green vegetables.