Prawn pancakes with grain mustard and cheese

Tom Aikens

Tom Aikens

23rd February 2017
Tom Aikens

Prawn pancakes with grain mustard and cheese

Prawn pancakes with grain mustard and cheese from Tom's Kitchen menu. Serves six.


  • Savoury Crepe Batter:
  • 140g plain flour
  • 5g salt
  • 2 turns of black pepper
  • 4 eggs
  • 225ml milk
  • 110ml double cream
  • 40g butter melted
  • 2g chopped chives
  • Mornay Sauce:
  • 80g butter
  • 90g flour
  • 900ml hot milk
  • 250ml white wine
  • 1 turn of black pepper
  • 2tsp sea salt
  • 80g cheddar cheese
  • 40g parmesan cheese
  • 50g Gruyere cheese
  • 30g Dijon mustard
  • 40g wholegrain mustard
  • 1 clove
  • 1 bay leaf
  • 2 springs thyme
  • ¼ grated nutmeg
  • Assembly:
  • 120g prawns
  • 4g mixed herbs
  • 50g buttered spinach
  • 12g mixed cheese
  • Egg yolk
  • Breadcrumbs


To make the crepe:
1. Sieve the flour with the salt and pepper, then whisk the eggs, milk and cream together
2. Add the wet to the dry ingredients, whisking all the time to get a smooth paste. Pass this through a sieve to remove any lumps then whisk in the melted butter and add the chopped chives
3. Cook the crepes in a non-stick pan (around 20cm)
To make the Mornay Sauce:
1. Melt the butter in a pan on a low heat then add the flour and cook out for 5 minutes stirring regularly
2. While this is cooking pour the milk in to a pan and bring the milk to the boil. Then pour the milk little by little in to the flour and butter mix, stirring all the time. Make sure you have the heat on low so it’s not too hot as it will burn on the bottom of the pan
3. Add the salt and pepper and bring to a slow simmer for 5 minutes at a slow temperature stirring all the time so it will not catch or burn, lastly add the mustards and cheese, pass this through a fine sieve to remove any lumps
1. Heat the mornay sauce and add the prawns, check the seasoning and add the herbs
2. Lay the pancakes flat (2 per person), put a good amount of filming on to the pancakes and then roll them and fold at the ends
3. Place the pancakes into an oven dish, add the egg yolk to the sauce, place the sauce over the pancakes sprinkle on the cheese and breadcrumbs, then place under the grill to colour

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