Pancake Pockets with Shrimp Filling

Ingredients

• 3 tbsp butter
• 50 g flour
• 2 Eggs
• 125 ml milk
• 5 tbsp chives
• nutmeg
• oil (for frying)
• 8 thin leek strips
• 16 pre-cooked shrimp
• 1 Garlic clove
• 2 tbsp lemon juice
• 4 Tbsp frozen peas
• celery cubes (4 tbsp each)
• celery cubes (4 tbsp each)
• 3 tbsp butter
• Salt
• ground pepper

Instructions

1. 1.

   Melt 2 tbsp butter and whisk with flour, eggs, and milk. Stir in 2 tbsp chives, season with salt, pepper, and nutmeg. Heat a little oil in a pan, pour a tablespoon of batter to form a round pancake (~14 cm diameter), cook over low heat until light brown, flip and cook another 2 minutes. Keep warm at 70°C in the oven. Repeat for the remaining pancakes.

2. 2.

   Blanch leek strips in boiling salted water for 1 minute, drain, shock in cold water, then pat dry.

3. 3.

   Heat remaining butter in a saucepan and sauté the vegetables for 4-5 minutes, seasoning with salt and pepper.

4. 4.

   Peel and finely chop garlic; cook shrimp in 1 tbsp hot butter in a pan for 3-4 minutes.

5. 5.

   Distribute the cooked vegetables over the pancakes, add chives, bind with leek strips, trim if necessary, and serve topped with shrimp.