Every Day is Pancake Day: Madame Thermomix’s Buckwheat Crêpes with Seafood Filling
In the UK, what is known as mardi gras or Shrove Tuesday is quite simply known as Pancake Day, and this for obvious reasons. No, Dear American readers, the Brits don’t eat breakfast all day long, but they eat crêpes (which they insist on calling pancakes; imagine that!) for one meal of the day.
Well, last week was Pancake Day and I was on another planet and didn’t realise it until that evening, so we had something altogether different for dinner. But today I was at my wit’s end to find something for supper and to make a long story short, I decided upon seafood crêpes – made in my trusty Thermomix, bien entendu !
First I made crêpe batter in 20 seconds in the Thermomix. Then I made a white wine, cream and caper sauce (in the Thermomix, what did you think?) and warmed through my seafood mix in it. Bingo, here we go!
Madame Thermomix’s Buckwheat Crêpes
Adapted from a recipe in Gourmet Magazine, August 1997. Makes 8 crêpes
Ingredients
30 g olive oil
90 g buckwheat flour
40 g all-purpose (plain) flour
½ tsp salt
350 g milk
3 large eggs
Method
- Put all ingredients into the Thermomix bowl. Blend 20 seconds/Speed 6. (That’s it? Wow.) Let rest at least 30 minutes.
- Fry thin pancakes in a mixture of oil and butter. Keep warm on a plate wrapped in aluminium foil (kitchen foil).
Madame Thermomix’s Seafood Filling in White Wine and Caper Sauce
Fills four crêpes
Ingredients
20 g butter
20 g flour
160 g single cream
40 g white wine
salt and pepper to taste
1 Tbsp capers
200 g pack cooked mixed seafood (prawns/shrimp, mussels, squid rings) this is my busy evening cheat!
parsley or chervil to garnish
Method
- Place butter, flour, cream, white wine, salt and pepper into Thermomix bowl. Cook 80° C/6 minutes/Speed 4.
- Add capers and seafood. Heat through while holding at 70° C/5 minutes/Reverse Blade Direction/Speed Spoon.
Assemble the crêpes onto warm plates by placing a pancake onto a plate and spooning a quarter of the filling into the center. Wrap the crêpe around the filling and repeat, serving two crêpes per person. Spoon some of the remaining sauce on top of the filled crêpes and garnish with chopped parsley or chervil.
Bon appétit !
NEW! PRINT THIS RECIPE!
Hey Chandler Boot Camp, why don’t you keep a pile of crepes – I mean pancakes! – on a plate in the fridge, covered with clingfilm or kitchen foil, so you can always be ready for your kids’ wanting pancakes?
My kids love pancakes, they would eat them everyday if they could!
Thanks for that, Nolie! You learn something new every day, especially with the help of the internet. Come back soon with more comments and I hope you enjoy reading Why Is There Air!
It’s called Pancake Tuesday in Canada. 🙂