Pancakes with Crab Filling Recipe
Very interesting pancakes both in style and in filling. The filling, in essence, is almost a salad. There is something of Olivier in it, something of crab salad. But without mayonnaise) is seasoned with French Bechamel sauce. Delicious and interesting in pancakes, the shape of which is very consonant with either Chinese or Japanese cuisine. Pancakes can be baked according to your own recipe.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. For the Bechamel sauce, melt the butter over low heat in a saucepan. Add the flour, mix well with the butter. Fry for 2 minutes. Remove from heat. Pour in the milk, stirring, until smooth. Return to the fire, boil until thick. Add salt. Cover with a lid. Allow to cool.
  2. For the filling, boil the eggs, peel, cool. Finely chop. Cut the crab sticks into cubes.
  3. Cut the green onions into small rings.
  4. Put the products in a salad bowl. Add green peas.
  5. Add the sauce. Mix gently.
  6. Knead the dough for pancakes.
  7. Bake pancakes. I baked pancakes with a diameter of 6 cm on an electric pancake maker. I got 12 pancakes.
  8. Put the filling in the middle of each pancake. Pierce with a wooden skewer.
  9. So form all the pancakes.
  10. Bon appetit!
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