Poppy seed pancakes with seafood filling

These yummy pancakes makes really good Sunday brunch treat. Enjoy!
Prep time : 30 min
Cooking time : 30 min
Serves 8
For batter:
125 grams flour
2 eggs
250 ml milk
1 tablespoon poppy seed
Salt to taste
Oil for frying
For filling:
250 ml fish stock or water
800 gram – 1kg mixed seafood
60 gram butter
2 tablespoon spring onion, chopped
30 gram flour
185 ml fresh cream
4 tablespoons chopped fresh herbs
1 tablespoon lemon juice
Salt, pepper to taste
For pancakes:
Mix all ingredients until all well combined and smooth. Preheat frying pan and add oil. Pour in small amount of the batter and immediately tilt the pan so the batter spreads evenly. Cook over a medium heat for 1-2 minutes then flip over and repeat same with second side.  
For filling:
Pour stock into saucepan and bring it to a boil. Add seafood and simmer for 5 minutes. Drain but reserve stock.
Heat up frying pan over medium high heat; add butter and onions, fry for 3 minutes. Add flour and continue to fry for further 1 minute.
Remove from the heat. Pour in 250 ml of reserved stock then put back on the heat and stirring all the time, heat it for 3-5 minutes or until thickens. 
Add cream, lemon juice and herbs; stir thoroughly. Add seafood and heat for 3-5 minutes. Season with salt and pepper if needed. 
 Spoon 2 tablespoons of filling into pancake then fold into quarter and arrange 2 on each plate. Serve with green salad.
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