the recipes of salted crepes They are delicious, very easy to prepare and very successful. Who can resist these pancakes stuffed with Bolognese? They are delicious and very juicy with the minced meat and tomato sauce filling.
In addition to being easy to prepare, savory pancakes are so quick to make that they will solve an improvised dinner in a few minutes. For that, we recommend these pancakes stuffed with spinach, York ham and cottage cheese.
A recipe by Enrique Sánchez ideal for Christmas
Today we bring you a different, but equally delicious recipe for homemade pancakes, which are prepared by Enrique Sanchez made with village bread in the easiest and fastest way.
If you want to follow the recipe step by step, you have the video on Canal Sur, on your dining programwhere he explains how to make batter for pancakes, filling and sauce.
For the creamy filling, the cook uses prawns, hake and squid, as well as vegetables, and to accompany it, a super tasty pepper sauce that goes perfectly with the seafood.
Pancakes stuffed with seafood with Enrique Sánchez sauce
for 4 people
For the crepe filling
- 1 onion
- 1 leek
- 2 cloves garlic
- 1 carrot
- 2 tomatoes
- 1 hake loin without skin or bones
- 14 shelled prawns
- 8 clean squid
- 1 dash of cognac
- 1 teaspoon paprika
- Olive oil
For the pepper sauce
- 1 glass of liquid cream
- 8 piquillo peppers
- 1 tablespoon of oregano
For the pancakes
- 100 grams of breadcrumbs
- 3 eggs
- ½ glass of milk
- a knob of butter
Step by step
Poach the vegetables
Peel and finely chop the onion to brown it in a pan with 2 tablespoons of olive oil for 5 minutes. Clean the leek and cut it in half to chop it and add it to the casserole with the peeled and minced garlic, and continue cooking the vegetables until the garlic is lightly browned. Peel and chop the carrot, and add it to the sauce to cook everything together for 3 more minutes.
Add the seashells to the stir-fry
Chop the prawns, hake and calamari to add them to the vegetable sauce and cook for a few minutes. Add the paprika, stir and pour in the brandy to flambé and evaporate the alcohol. Chop the tomatoes, add them to the sauce and stir while the tomato cooks little by little. Sprinkle the sauce with a tablespoon of flour and cook for 10 minutes with the fish broth.
Prepare the pepper sauce
Put all the ingredients for the sauce in a saucepan, mix in a blender until you get a homogeneous mixture, and if you want it lukewarm, you just have to put it on the heat for a few minutes. Reserve the sauce for later.
Prepare the pancakes
Place the breadcrumbs in the bowl of the blender, pour in the milk, add the eggs and the melted butter, and mix in the blender until a homogeneous mass is obtained. Grease a frying pan with olive oil and cook the pancakes for a minute on each side until the batter is done.
finish the plate
Fill each pancake with a few tablespoons of sauce and close them, forming individual packets. Serve the pancakes with the pepper sauce and garnish with a few sprigs of fresh parsley.