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Ingredients
For the pancakes
75g/2½oz plain flour
1 egg
140ml/¼ pint milk
2 spring onions, chopped
drizzle of oil
For the filling
100ml/3½fl oz double cream
1 tsp wholegrain mustard
2 tbsp yoghurt
½ bird's eye chilli, chopped
1 spring onion, chopped
140g/5oz crabmeat
To serve
a few strips of roasted pepper, from jar
Method
1. To make the pancakes, whisk the flour, egg and milk into a bowl to form a
smooth batter the consistency of double cream. Stir in the spring onion.
2. Heat a crêpe pan brushed with oil and ladle the batter in, swirling the pan
to evenly spread. Cook the pancake for 1-2 minutes on each side. Repeat to make
three pancakes.
3. For the filling, whip the cream in a bowl to form soft peaks. Stir in the
mustard, yoghurt, chilli and spring onion to combine. Stir in the crabmeat.
4. Divide the crab mixture among the pancakes and roll up.
5. Transfer to a serving plate and serve with the pepper strips on top. |
