Obviously you don't have to cook pancakes only on pancake day, we cook them all the time!
Personally, I favour the French style crepes over the thicker American style, they should super thin and light, not greasy and great for sweet or savoury. In France pancake day is the week before the UK one, so we already did sweet pancakes last week, and I cheated (shhh) so this week it's full on no cheat savoury pancake stack.
So this stack would feed 8 people as a starter.
220g plain white flour
some butter for the pan
For the filling:
300ml cream cheese
50ml cream or yoghurt
fresh dill & chives
2 salmon fillets
handful of prawns
zest & juice of 1 lemon
salt & pepper to taste
The pancake recipe is one I have used year after year, it's an old Delia classic, in fact the book opens at the pancake page all of it"s own accord.
So in large bowl, create a well in the flour, add the eggs and beat with a whisk, adding the liquid until you havea smooth, lump free batter the thickness of cream.
Using a thin based frying pan or specific pancake pan, use kitchen paper to spread a bit of butter before each pancake is cooked.
This made about 20 pancakes
Then poach the salmon and prawns and drain. Mix the cream cheese with the cream, herbs, salt & pepper, then add the flaked salmon and finely chopped prawns. Add the zest and juice of a lemon and chill for an hour.
Then spread thinly, about 1 tablespoon of the cream cheese filling on each pancake and stack them...one after the other
Finish the top with some fresh chives, and chill in the fridge. This won't keep, so best make it and serve as soon as chilled.
I added a dollop of caviar and green salad for a great starter