Main Ingredients:

1 c Flour 1 Pinch salt 1 Egg, lightly beaten 4 ts Oil 1 1/2 c Milk plus 1 Tbsp 1/2 lb Monkfish 6 Scallops 3/4 c Milk 2 Garlic cloves, chopped 1/2 lb Shrimp, shelled 2 tb Butter 3 tb Flour 1/4 c Light cream 1 c Gruyere Cheese 2 tb Parsley, fresh, chopped 1 Salt and pepper 1 1/2 tb Oil for frying

Cooking Preparation of the Recipe:

Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well. Preheat oven to 350 degrees F. Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately. These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell. These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine.

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