Normande seafood pancakes

Written by zazi

Practical information

  • Number of people 6
  • Preparation time Preparation: 15 minutes Prepare the pancake batter 2 hours in advance
  • Cooking time 35 minutes


  • For the pancake batter:
  • 150 g flour
  • 2 eggs
  • 2 tablespoons of cream
  • 1 glass of milk
  • 1 tablespoon of Calvados
  • 1 small bunch of chives
  • For garnish :
  • 2 l of cockles
  • 2 l of mussels
  • 4 shallots
  • 80 g butter
  • 1 good tablespoon of flour
  • 200 g mushrooms
  • 100 g of shrimp tails
  • 4 dl heavy cream
  • chives and chopped parsley
  • 1 large glass of dry cider
  • salt pepper
  • 1 small glass of Calvados
  • a little paprika
  • 1 pinch of cayenne pepper


Prepare the pancake dough: place the flour in a heap in a bowl, hollow out the center in the middle of which you will put the lightly beaten eggs in an omelet with the cream and the calvados, mix with the milk until the consistency of a fluid dough, season, add the chopped chives, leave to stand for 2 hours. Sort the mussels carefully, scrape them, wash them; wash the hulls as well.

Open the mussels over high heat after adding the cider, as soon as they are open, drain them, pass the cooking juices through a colander lined with a fine cloth, set aside, remove the mussels from the shells.

Also open the cockles over high heat but without adding any liquid, drain them, strain their juice through the same colander lined with a cloth, add it to the juice of the mussels, remove the cockles from their shells.

Clean the mushrooms, wash them without letting them soak, pat them dry, slice them, brown them with a tablespoon of butter. Peel and finely chop the shallots, fry them in a sauté pan with 40 g of butter, add the shrimps, and let gently return.

When the shallots are tender, add the flour, cook for 3 to 4 minutes, stirring with a wooden spoon, do not scorch the flour, wet with the juice from the shellfish, simmer for 7 to 8 minutes over very low heat: this sauce should be thicker than an ordinary bechamel sauce.

With the rest of the butter, prepare six beautiful pancakes, keep them warm in the warm oven and open under household aluminum foil.

When the sauce is done, add half the cream and half the chopped chives and parsley as well as the mushrooms, boil for 2 minutes before incorporating the mussels and cockles, taste to rectify the seasoning, keep warm.

Mix the rest of the cream with the calvados, add the rest of the chopped chives and parsley, season with salt, pepper, paprika and season with a pinch of cayenne pepper, let boil 2 to 3 minutes, beating with sauce whisk.

Garnish the center of each pancake with the mussels and cockles preparation, roll them up, place them tight against each other on the serving dish, cover them with the boiling cream; serve very hot.

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