-
Place the batter ingredients
in the blender and blend on maximum speed for 30 seconds.
-
Heat a 15cm omelette pan and add
a few drops of oil. Pour in 1 tbsp of the batter and tilt
the pan to coat the bottom evenly. Cook until the
underside is brown, then turn and cook for 30 seconds.
Repeat with the remaining batter, stacking the pancakes as
they are cooked.
-
To make the filling: melt half
the butter in a pan, add the onion and cook for 3 minutes, then stir in the
flour. Gradually stir in the milk and cook, stirring until
thickened. Mix in the prawns, the flaked cooked salmon and parsley and add salt &
pepper to taste.
-
Divide the filling between the
pancakes, roll up and place in a shallow proof dish. Dot
with the remaining butter and sprinkle with the cheese.
Cook in a preheated moderately hot oven: 190C/ Fan 170C/
Gas 5, for 15 minutes.
|
DAILY
DINNERS 
