Pancakes with anchovies
12 servings
40 minutes
Pancakes with anchovies are a refined Mediterranean recipe that combines the tenderness of thin dough with the piquancy of sea fish. In this dish, French traditions of delicate pancakes meet the rich flavors of the Mediterranean, where anchovies have been used for centuries as a flavorful accent. Pancakes made with butter gain softness and a velvety texture, while the whipped butter and anchovy cream adds a salty-umami note. This dish is perfect for both a morning breakfast and as an elegant appetizer with a glass of white wine. The wrapped pancakes create a delightful contrast of textures — the softness of the dough and the firmness of the fish.
1
Sift the flour into a bowl, add the eggs and 3-4 tablespoons of milk, and mix well. While continuing to stir, gradually pour in the remaining milk. Melt 25 grams of butter in a water bath, cool it down, and combine it with the dough. Season with salt, whisk for a few minutes, and let it rest for about an hour.
- Wheat flour: 100 g
- Chicken egg: 2 pieces
- Milk: 250 ml
- Butter: 125 g
- Salt: to taste
2
Grease the pan with vegetable oil and place it on the heat. When it heats up, pour in 2 tablespoons of batter so that it completely covers the bottom. Fry each pancake for 3-4 minutes on one side, flip it over and fry for about 2 minutes on the other side.
- Butter: 125 g
3
Chop 4 anchovy fillets. In a bowl, whip 100 grams of butter, add the chopped anchovies, and whip again. Carefully spread the mixture over the pancakes, then place a whole fillet in each pancake and wrap.
- Canned Anchovy Fillets: 12 pieces
- Butter: 125 g
- Canned Anchovy Fillets: 12 pieces