Shrimps and Asparagus Stuffed Pancakes
From: Christyne, Sherbrooke, Quebec, Canada
IngredientsPreparation
  • 1 [4-ounce / 113-mL] can shrimps [approximately 48 shrimps]
  • 3 tablespoons [45 mL] lemon juice
  • 2 eggs
  • 1 cup [250 mL] skim milk
  • 1/4 cup [60 mL] powdered milk
  • 2 tablespoons [30 mL] corn oil
  • 3/4 cup [190 mL] whole-wheat flour
  • 1/4 teasoon [1 mL] salt
  • 1 [12-ounce / 340-mL] can asparagus, drained [24 asparagus]
  • 2 cups [500 mL] white sauce
  • 1 cup [225 g] grated Mozzarella cheese
  • Rinse shrimps; sprinkle shrimps with lemon juice and reserve.
  • Beat eggs.
  • Beat in skim milk, powdered milk and corn oil.
  • Into a large bowl, mix together whole-wheat flour and salt.
  • Make a well in the center of flour mixture; pour in eggs mixture.
  • Stir until just dampened.
  • Leave batter to rest.
  • Into a non-stick frypan [do not add any fat], cook 12 pancakes, using 2 tablespoons [30 mL] mixture for each pancake.
  • Roll 2 asparagus and 4 shrimps into each pancake.
  • Arrange into a baking dish.
  • Coat with white sauce.
  • Sprinkle all over with grated Mozzarella cheese.
  • Bake into a preheated 375F [190C] oven for 10 minutes.
  • Broil until golden brown.