Italian Fish Recipes - Clam and Cheese Pancakes (Crespelle alle Vongole e Formaggio) Recipe

Filling:

• 225 g/8 oz fresh clams in shells

• 100 g/4 oz/1/2 cup cream cheese

• 90 ml/6 tbsp double (heavy) cream

• 2.5 ml/1/2 tsp chopped fresh parsley

• Salt and freshly ground black pepper

Pancakes:

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 1 egg

• 1.5 ml/1/4 tsp salt

• 90 ml/6 tbsp milk

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

Method:

1. Put the clams in a large pan of boiling salted water and cook for 8 minutes. Drain and remove the clams from their shells.

2. Beat the cream cheese with the cream and parsley and stir in the clams. Season with the salt and pepper.

3. For the pancakes, put the flour in a large bowl and add the egg, salt and milk. Beat well and leave to stand for 5 minutes.

4. Heat a small amount of the butter in a large pan. Beat the pancake mixture again and pour a little into the pan.

5. Rotate and tilt the pan to ensure an even coating of the batter and fry (sauté) for 1 minute until the pancake has set.

6. Turn over with a palette knife and cook until the underside has turned brown. Transfer to a warmed serving dish while cooking the remaining pancakes.

7. Place the pancakes on plates and spread with the filling. Roll up and serve immediately.