Name: Crayfish and spinach pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 egg; 1 cup of oat or almond milk; 1 Tbsp tartare sauce; 1 tsp baking powder; 1 cup gram flour (or other gluten-free flour); 2 handfuls of baby spinach; 1 pinch of cayenne; 120g cleaned crayfish tails

Crayfish and spinach pancakes

31 Dec 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

If you want something delicious yet easy for a special breakfast, do make these crayfish and spinach pancakes! They are gluten and dairy-free so ideal for those with allergies and/or food intolerance. They also make ideal nibbles at parties (they go wonderfully with a glass of fizzy!) or at picnics. To make lovely nibbles, just top them with olives and some more crayfish tails. Instead of besan (gram), you can use fine polenta, buckwheat flour, rice flour, almond flour, oat flour etc.

Ingredients

1 egg
1 cup of oat or almond milk
1 Tbsp tartare sauce
1 tsp baking powder
1 cup gram flour (or other gluten-free flour)
2 handfuls of baby spinach
1 pinch of cayenne
120g cleaned crayfish tails

Instructions

Whiz the egg, milk, tartar sauce, baking powder in a blender. Add gradually the gram flour until you get double cream consistency. Add the spinach, cayenne and a small spoonful of olive oil. Whizz for a few second until smooth.
Now add the crayfish tails and whizz for a few seconds until you get a textured batter. If you have time, rest for 10 minutes.
Oil and heat a pancake pan or heavy based frying pan over medium heat.
Add dollops of the batter, allowing them to spread out into circular shapes.
When they are cooked through (i.e the top surface is no longer runny), flip them over and cook for another minute or so.
Transfer them to a plate and make more pancakes, finishing off the batter.
Serve warm or at room temperature.