Italian Snacks and Light Meals Recipes - Saffron Pancakes with Mussels (Crespelle Allo Zafferano con Ripieno di Cozze) Recipe

 

Ingredients

• 2.5 ml/1/2 tsp saffron powder

• 225 g/8 oz/2 cups plain (all-purpose) flour

• 2.5 ml/1/2 tsp salt

• 2 eggs, beaten

• 450 ml/3/4 pt/2 cups milk

• 150 ml/2/3 cup water

• 50 g/2 oz/1/4 cup butter, melted

• 15 ml/1 tbsp oil

• 1 small onion, chopped

• 120 ml/4 fl oz/1/2 cup white wine

• 1 kg/2 1/4 lb mussels, scrubbed and beards removed

• 150 ml/2/3 cup double (heavy) cream

• 5 ml/1 tsp made mustard

• Salt and freshly ground black pepper 

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Method:

1. Put the saffron in 45 ml/3 tbsp hot water for 10 minutes. Sift the flour into a bowl and add the salt.

2. Pour in the beaten eggs and gradually incorporate into the flour. Stir in the milk a little at a time and beat to a smooth batter.

3. Whisk in the saffron water and the measured water. Stir in half the melted butter.

4. Heat the remaining butter in a frying pan (skillet) and pour in enough batter to lightly coat the base of the pan.

5. Cook for 1 minute on each side. Continue until the batter is used. Stack the pancakes on a plate and cover to keep warm.

6. Heat the oil in a pan and cook the onion for 2 minutes. Stir in the wine. Bring to the boil and add the cleaned mussels.

7. Cover with a lid and cook for 5 minutes, shaking the pan occasionally. Check the mussels and discard any shells that are unopened.

8. Shell the mussels and set aside. Strain the liquid and return to the pan. Boil rapidly for 5 minutes to reduce, lower the heat and blend in the cream and mustard.

9. Season with the salt and pepper and return the mussels to the pan. Lay 2 pancakes on each plate, spoon over the mussels and roll up lightly. Serve at once.