Gluten Free Savoury Pancakes with Seafood

Pancake Batter

• 3 large eggs
• 1 tsp fine sea salt
• 300 g milk
• 150 g rice flour
• 60 g butter plus extra for frying

Filling

• 3 garlic cloves
• 80 g shallots halved
• 20 g fresh parsley leaves plus extra for serving
• 40 g salted butter plus extra for serving
• 500 g frozen mixed seafood
• 30 g crème fraîche