Wild Atlantic Prawns in a rye pancake with leeks, saffron and Pernod cream

Ingredients

Pancakes

• 100g rye flour
• 2 eggs
• 300ml of milk
• pinch salt
• butter and oil for frying

Filling

• 150g Wild Atlantic Prawns, shelled and defrosted
• 1 small leek, thinly sliced
• 100ml double cream or creme fraiche
• pinch saffron
• 30ml of Pernod
• 25g butter

Method

1. Make the pancakes by whisking all ingredients except the oil and butter together.
2. Leave the batter to stand for 20 minutes.
3. Heat the butter and oil in a non-stick frying pan. Pour a thin layer of batter into the pan, swirling it around so that it covers the pan. Cook on a medium heat until the batter is cooked and beginning to bubble on the top. Release gently and toss. Cook the other side of the pancake.
4. Remove to a warm plate and repeat until all the batter is finished. Separate the pancakes with baking parchment to stop them sticking.
5. When you are ready to serve, prepare the filling.
6. Heat the butter in a heavy bottomed pan Add the sliced leeks and cook very gently until soft and translucent.
7. Turn up the heat and add the Pernod. Cook until the liquid has reduced by at least half.
8. Reduce the heat and add the double cream and saffron and cook very gently for approximately 5 minutes stirring frequently.
9. Turn off the heat and add the defrosted Wild Atlantic Prawns. Toss through the sauce until covered and integrated.
10. Serve the filling on half of the pancake and fold over. Repeat until all the pancakes are filled.