Close your eyes and picture tender seafood folded into a creamy, savoury cheese sauce, tucked inside thin pancakes and baked until the cheese is melted and golden. Tempted? Here’s how to make these delicious cheesy seafood-stuffed pancakes at home.
This seafood-stuffed pancake bake is one of my go-to family meals. I’ve made variations of it for years, and it always disappears fast. It’s simple to prepare: combine a mix of seafood in a creamy cheese-and-parsley sauce, spoon the filling into thin pancakes (similar to French crêpes), fold or roll them, then cover with sauce and grated cheese and bake until golden.
Use thin, soft pancakes rather than thick American-style pancakes. If you have a favourite crêpe recipe, use that; otherwise you can buy ready-made savoury pancakes—just be sure they contain no added sugar. I usually buy a packet of refrigerated cooked seafood from the supermarket (mussels, clams, imitation crab, etc.) and add a packet of frozen raw prawns that I quickly sauté for extra flavour and texture.
Ingredients
Serves 4.
- Mixed seafood – a combination of ready-cooked shellfish and, if you like, some sautéed raw prawns (shrimp). About 225 g (8 oz) cooked mix plus 225 g (8 oz) raw prawns works well.
- Pancakes – 6–8 thin savoury pancakes (crêpe-style).
- Cheddar cheese – grated, used in the sauce and as a topping.
- Butter – for sautéing the prawns and forming the base of the sauce (about 60 g / 2 oz).
- Cornflour (cornstarch) – to thicken the sauce (about 1½ tbsp).
- Milk – 480 ml (2 cups), either full-fat or semi-skimmed.
- Parsley – finely chopped; most goes into the sauce, with a little reserved for garnish.
- Salt and ground black pepper – to season.
The printable recipe card at the end of this post lists exact quantities and timings.
Instructions
Step 1: Melt the butter in a large frying pan. Sauté the defrosted raw prawns over moderate heat until they turn pink. Remove the prawns to a plate and leave the butter in the pan.
Step 2: Mix the cornflour and salt into the milk, whisking until smooth to remove lumps. Pour the milk mixture into the butter and stir over moderate heat until it begins to thicken.
Step 3: Add the grated cheddar and stir until it’s fully melted into the sauce.
Step 4: The sauce should be thick enough to leave a trail when you draw a spatula through it and to close up quickly.
Step 5: Stir the cooked seafood mix and the sautéed prawns into the cheese sauce.
Step 6: Fold in the chopped parsley, taste and adjust seasoning with salt and freshly ground black pepper. Remove from the heat and let the filling cool slightly.
Assemble the pancakes
Step 7: Preheat the oven to 180°C / 360°F. Place a generous spoonful of the cooled seafood mixture on one side of a pancake, fold the pancake over to enclose the filling and transfer it to an oven-proof dish.
Step 8: Continue filling and folding until all pancakes are in the dish, overlapping them so they fit in a single layer.
Step 9: Spoon any remaining cheese sauce over the pancakes, sprinkle with the remaining grated cheese and a little chopped parsley.
Step 10: Bake for 10–15 minutes at 180°C / 375°F until the cheese is melted and golden. Serve hot.
Serving suggestions
Serve with a crisp green salad or a selection of steamed vegetables. If you divide the filling between 6 pancakes, plan on about one and a half pancakes per person. Using 8 pancakes will give slightly smaller portions and you may want to serve two per person.
Tips for a successful outcome
Small tips that make a difference:
- Cook any raw seafood first so everything is cooked through before assembling.
- Stir the cheese sauce constantly as it cooks to avoid lumps and ensure a smooth texture.
- Taste and adjust seasoning after adding the parsley.
- Divide the filling evenly among the pancakes and spoon any leftover sauce over the assembled pancakes before topping with cheese.
- If using 8 pancakes you can roll them rather than folding; aim to arrange them in a single layer so each gets sauce and topping.
Variations
Add poached pieces of firm white fish (cod or haddock) for extra substance: cut into bite-sized pieces and poach in milk for about 5 minutes until flaky, then add to the filling. A teaspoon of dried dill alongside the parsley also complements the seafood.
Equipment
Essential tools:
- Large frying pan or saucepan to prepare the filling.
- Oven-proof baking dish large enough for the filled pancakes (about 28 x 20 cm / 11 x 8 inches works well).
Storage
Store leftovers in a covered container in the refrigerator for up to 3 days and reheat in the microwave or in an ovenproof dish at 180°C / 360°F for about 15 minutes. Freezing the assembled pancakes is not recommended, as they can become soggy after defrosting. The seafood filling (without pancakes) freezes better—store in a suitable container for up to 2 months and defrost in the fridge before using.
FAQ
You can freeze leftovers in a rigid container for up to 3 months, but assembled pancakes often lose texture and become stodgy on defrosting. Freezing the filling separately works better—defrost in the fridge and assemble just before baking. Homemade pancakes can also be frozen, separated with greaseproof paper, and thawed before use.
Yes. Prepare the filling a day ahead and refrigerate. You can make pancakes 1–2 days ahead as well. Assemble the dish in the morning and refrigerate, then bake 20 minutes before serving.
Related recipes
Here are a few other seafood recipes you might enjoy:
-
Prawn and broccoli pasta with red pepper sauce
-
Garlic butter prawns
-
Creamy mussel pasta
-
Seafood-stuffed pasta shells
📋The recipe
Cheesy seafood stuffed pancakes
Tender seafood mixed with a creamy cheese and parsley sauce, folded into thin pancakes, topped with grated cheese and baked until golden.
Recipe by: Veronica
Equipment
- Frying pan
- Spatula
- Baking dish (approximately 28 x 20 cm / 11 x 8 in)
Ingredients
- 8 ready-made pancakes
- 225 g / 8 oz cooked seafood mix
- 225 g / 8 oz frozen raw prawns, defrosted
- 480 ml / 2 cups milk
- ¼ cup grated cheddar cheese (for sauce)
- 60 g / 2 oz butter
- 1 small bunch parsley, finely chopped
- 1½ tbsp cornflour (cornstarch)
- ¼ cup grated cheddar cheese (for topping)
- ½ tsp salt
- Ground black pepper, to taste
Instructions
- Melt the butter in a large pan and sauté the defrosted prawns over moderate heat until pink. Transfer to a plate and leave the butter in the pan.
- Whisk the cornflour and salt into the milk to remove lumps. Pour into the butter and stir over moderate heat until the sauce thickens.
- Add the grated cheese and stir until melted. The sauce should be thick enough to leave a trail when you draw a spatula through it.
- Stir in the cooked seafood mix and the sautéed prawns.
- Add the chopped parsley, taste and adjust seasoning with salt and pepper. Remove from heat and let cool slightly.
Assemble the pancakes
- Preheat the oven to 180°C / 360°F.
- Place a spoonful of the cooled seafood mixture on one half of a pancake, fold over to enclose, and arrange in an ovenproof dish.
- Repeat with remaining pancakes, overlapping to fit in a single layer.
- Spoon any remaining cheese sauce over the pancakes, top with grated cheese and sprinkle with parsley.
- Bake at 180°C / 375°F for 10–15 minutes until cheese is melted and golden. Serve hot with salad or steamed vegetables.
Notes
Recipe tips:
- Cook any raw seafood first so it can be added to the sauce.
- Stir the sauce continuously to avoid lumps.
- Adjust seasoning after adding parsley.
- Divide the filling evenly and spoon leftover sauce over the pancakes before topping with cheese.
- If using 8 pancakes, you may prefer to roll them and still try to keep a single layer in the dish.
Storage:
- Refrigerate leftovers in a covered container for up to 3 days and reheat in the microwave or oven at 180°C / 360°F for 15 minutes.
- Avoid freezing assembled pancakes; they tend to become soggy. Freeze the filling (without pancakes) for up to 2 months.
Nutrition
Per serving (approximate): Calories 880; Carbohydrates 56.4 g; Protein 69.5 g; Fat 39.8 g; Saturated fat 17.2 g; Cholesterol 205 mg; Sodium 680 mg; Potassium 909 mg; Fiber 0.1 g; Sugar 2.4 g; Vitamin D 3 µg; Calcium 627 mg; Iron 11 mg.
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