Skip to content
Prawn-stuffed gluten-free pancakes recipe

Prawn-stuffed gluten-free pancakes recipe

250 ratings

Don't save pancakes just for Pancake Day - try these prawn-stuffed pancakes for dinner any night of the week. Filled with creamy leeks and prawns, these light pancakes are also gluten-free. See method

  • Serves 4
  • 40 mins to prepare and 25 mins to cook
  • 522 calories / serving
  • Freezable
  • Gluten-free

Ingredients

For the pancakes

  • 140g Doves Farm gluten-free plain white flour or Doves Farm buckwheat flour
  • pinch salt
  • 300ml water
  • 3tbsp sunflower oil

For the filling

  • 30g butter
  • 2 tbsp olive oil
  • 2 small leeks, very finely sliced
  • 150ml dry white wine
  • 30g cornflour
  • 400g frozen prawns
  • 250ml Greek yogurt
  • ½ lemon, juiced
  • a little freshly grated Parmesan
  • a few springs of dill to decorate
  • green salad, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2180kj
    522kcal     26%

  • Fat

    28g 39%

  • Saturates

    10g 50%

  • Sugars

    4g 5%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 37.8g Protein 23.8g Fibre 1.8g

Method

  1. The pancakes can be used for any other dish so it may be worth doubling up on the quantities and freezing what you don't need, interleaved with clingfilm.  If you want them to be richer you can make them with milk and/or add an egg but when the filling is already quite rich, this isn't necessary.
  2. If you want to use them for a dessert, add a teaspoon of sugar to the mix and then stuff the pancakes with fresh soft fruit, stewed apple or pear, your favourite jam or some toasted nuts. Squeeze a little lemon juice over the top, or drizzle with honey or maple syrup and serve with a tablespoon of thick cream or Greek yogurt.

For the pancakes

  1. Put the flour and salt in the bowl of a food processor or liquidiser. Add the water and whizz until the mixture is totally smooth. Set aside for 5 mins.
  2. Heat a few drops of oil in a small non-stick frying pan till it smokes. Pour a small ladleful of the mixture into the pan and roll it around so that it covers the whole base. Let it cook fast until it is loose in the pan. Either use a spatula to turn the pancake or toss it, if you feel brave, and cook it on the other side. When that one is cooked, slide it out onto some nonstick baking paper or clingfilm and cook the next. Cook all the mixture, interleaving the pancakes with paper or clingfilm so that they do not stick.

For the filling

  1. Heat the butter and oil in a wide pan and add the leeks. Sweat very gently for at least 15 mins with the lid on, they should be very soft and almost transparent but not coloured. Meanwhile, in a small bowl, mix the white wine into the cornflour until you have a smooth paste. Add this to the leeks and cook gently until the sauce thickens. Add the frozen prawns and allow them to defrost in the sauce over a very low heat so that all their flavour is captured. Very gently stir in the yogurt, allow the flavours to amalgamate then season to taste with the salt, pepper and lemon juice. With a slotted spoon, divide the prawns among the pancakes, folding each pancake over and arranging them in a flat, heat proof dish. Spoon the remaining sauce over the top of the filled pancakes. Grate a thin layer of fresh parmesan over the filled pancakes and brown lightly under a hot grill. Serve with seasonal greens or a salad and new potatoes.

This should make 8 pancakes.

See more Gluten-free recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.