Publications
- - oil and butter for shallow-frying
- - nasturtium flowers and smoked salmon ribbons, to garnish
- - lemon wedges
- - BATTER
- 140g (250ml) - flour
- 3 - eggs
- 375ml - water
- 5ml - oil
- - pinch of salt
- - FILLING
- 250g - cream cheese
- 30ml - cream
- 1 - egg yolk, whisked
- ½ - white onion, very finely chopped
- 5ml - each lemon juice and lemon zest
1 Make the pancake batter Whisk all the batter ingredients together until smooth. Cover and rest in the refrigerator for 1 hour.
2 Grease a 20cm pancake pan with oil or non-stick cooking spray. Add a bit of batter to the pan and tilt the pan until the bottom is coated with batter. Be careful not to add too much batter, or the pancakes will be too thick. Cook each pancake for a minute or until golden at the bottom. Important Don’t flip them over. Remove with a spatula and repeat until all the batter is used up.
3 Mix the cream cheese, cream, egg yolk, onion and lemon for the filling. Add a spoonful to the middle of the fried side of each pancake and fold like an envelope.
4 Heat a splash of oil and butter in a heavy-based pan and fry the parcels over moderate heat until golden-brown and crispy on both sides. Arrange on a pretty serving platter and garnish with smoked salmon ribbons, nasturtium flowers and extra lemon wedges.
