Prawn-stuffed gluten-free pancakes recipe

1. The pancakes can be used for any other dish so it may be worth doubling up on the quantities and freezing what you don't need, interleaved with clingfilm.  If you want them to be richer you can make them with milk and/or add an egg but when the filling is already quite rich, this isn't necessary.
2. If you want to use them for a dessert, add a teaspoon of sugar to the mix and then stuff the pancakes with fresh soft fruit, stewed apple or pear, your favourite jam or some toasted nuts. Squeeze a little lemon juice over the top, or drizzle with honey or maple syrup and serve with a tablespoon of thick cream or Greek yogurt.

For the pancakes

1. Put the flour and salt in the bowl of a food processor or liquidiser. Add the water and whizz until the mixture is totally smooth. Set aside for 5 mins.
2. Heat a few drops of oil in a small non-stick frying pan till it smokes. Pour a small ladleful of the mixture into the pan and roll it around so that it covers the whole base. Let it cook fast until it is loose in the pan. Either use a spatula to turn the pancake or toss it, if you feel brave, and cook it on the other side. When that one is cooked, slide it out onto some nonstick baking paper or clingfilm and cook the next. Cook all the mixture, interleaving the pancakes with paper or clingfilm so that they do not stick.

For the filling

1. Heat the butter and oil in a wide pan and add the leeks. Sweat very gently for at least 15 mins with the lid on, they should be very soft and almost transparent but not coloured. Meanwhile, in a small bowl, mix the white wine into the cornflour until you have a smooth paste. Add this to the leeks and cook gently until the sauce thickens. Add the frozen prawns and allow them to defrost in the sauce over a very low heat so that all their flavour is captured. Very gently stir in the yogurt, allow the flavours to amalgamate then season to taste with the salt, pepper and lemon juice. With a slotted spoon, divide the prawns among the pancakes, folding each pancake over and arranging them in a flat, heat proof dish. Spoon the remaining sauce over the top of the filled pancakes. Grate a thin layer of fresh parmesan over the filled pancakes and brown lightly under a hot grill. Serve with seasonal greens or a salad and new potatoes.

This should make 8 pancakes.

See more Gluten-free recipes