1 teaspoon Chilli sauce (I used gran luchito, but any hot chilli sauce will do. Use less if you are using a hot sauce)
20g Parmesan (finely grated)
1 teaspoon Olive oil
Sift the flour into a mixing bowl with a pinch of salt
Make a well in the middle of the flour and break the egg into the well
Mix together, gradually adding the milk until you have a mixture about the consistency of single cream
Put to one side and allow to rest for 30 minutes
Heat a large crepe pan and spray with 1cal
Add about 2/3 of a ladle of batter and spread around by tilting the pan till you have a thinnish pancake
Cook on one side until the pancake moves easily, then turn using a flsh slice (unless you are brave and want to toss the pancake!)
Continue till you have four pancakes
Make up the filling by chopping the shallot and sweating gently for 5 minutes in a heavy based pan with 1 teaspoon of olive oil
dice the mushrooms, removing any woody parts of the stems. Add to the shallot and cook for 2-3 minutes
Add in the chilli and tomato and cook for around 20 minutes till the mixture is reduced by about a third. Stir in the prawns.
Taste and adjust the seasoning.
Fill and roll the pancakes and place in a baking dish. Sprinkle with the parmesan and place in a preheated oven at 200c 15 minutes or until the parmesan is golden brown
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