- 1 1/2 cups [210 g] all-purpose flour
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] paprika
- 3 large eggs
- 1/4 cup [60 mL] tonic water
- 2 cups [500 mL] lukewarm water
- 1 cup [250 mL] milk
- 3 tablespoons [45 mL] vegetable oil
- 1/4 cup [60 g] grated Parmesan cheese
- Butter
Seafood Stuffing
- 2 tablespoons [30 g] butter
- 1 small zucchini, diced
- 3/4 pound [340 g] shelled shrimp [veins removed]
- 3/4 pound [340 g] scallops, halved
- 1 1/2 cups [375 mL] hot white sauce
- 1/4 cup [60 g] grated Parmesan cheese
- Salt and pepper
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- Into a large bowl, sift together flour, salt and paprika.
- Make a well; break in eggs.
- Pour in tonic water and lukewarm water.
- Thoroughly whip all ingredients together.
- Pour in milk; whip until smooth.
- Pour in oil; stir, then strain dough into a clean bowl.
- Refrigerate for 15 minutes.
- Butter a cold pancake frypan; melt over medium heat.
- Laddle a spoonful dough into frypan; cook for 1 minute.
- Flip pancake over; cook for 1 minute more.
- Repeat adding a litle butter to frypan for each pancake.
- Pancakes should be thin and light.
- Prepare stuffing.
- Preheat oven broiler.
- Evenly stuff pancakes with seafood mixture, reserving just a little mixture.
- Roll pancakes; arrange into an oven-safe dish.
- Pour reserved mixture all over pancakes.
- Sprinkle all over with grated Parmesan cheese.
- Broil under preheated broiler for 1 minute.
- Serve immediately.
Seafood Stuffing
- Melt butter into a casserole.
- Add zucchini dices, season with salt and pepper, cover and cook for 3 minutes, over medium heat.
- Mix in shrimp and scallop halves; check for seasonings.
- Cover and simmer for 3 to 4 minutes, over medium heat.
- Stir in hot white sauce and grated Parmesan cheese; cook for 2 minutes more, uncovered over low heat.
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