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Ingredients
Pancake Parcels with Shrimp Filling
- For the batter
- 150 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- salt
- clarified butter (for cooking)
- For the filling
- 1 carrot
- 100 grams Celery
- 2 shallots
- 1 garlic clove
- 2 tsps butter
- 150 grams small shrimp (ready to cook)
- 1 tsp lemon juice
- 150 grams cream cheese
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- 8 Chives
For the batter, mix the flour with eggs, milk and salt. Let sit for 30 minutes.
For the filling, rinse and trim the carrot and celery. Peel the carrot and cut into small cubes. Remove the tough outer fibers from the celery and then cut into small cubes. Peel the shallots and garlic and chop finely.
Heat the clarified butter in a nonstick pan, add the batter and cook the pancakes in portions (makes about 8). Remove and let cool.
Heat the butter in a pan and sauté the shallots with the garlic until soft. Add the shrimp cook for about 2 minutes. Then add the vegetables and sauté for 1 minute. Deglaze the pan with the lemon juice, stir in the cream cheese and the cream fraiche and season with salt and pepper. To serve, spread the filling on the pancakes, roll up and secure with chives.