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Crayfish and spinach pancakes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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
  • 120 g cleaned crayfish tails

Method
 

  1. 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.
  2. 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.
  3. Oil and heat a pancake pan or heavy based frying pan over medium heat.
  4. Add dollops of the batter, allowing them to spread out into circular shapes.
  5. When they are cooked through (i.e the top surface is no longer runny), flip them over and cook for another minute or so.
  6. Transfer them to a plate and make more pancakes, finishing off the batter.
  7. Serve warm or at room temperature.