This is delicious, a light and tasty recipe that makes expensive white crab meat go along way. The flavourings complement rather than mask the crab. It’s lovely served with a little splash of Dill Oil. We also make it with 120g gluten free plain flour instead of wheat flour - this doesn't need to sit for an hour before using, so speeds up the cooking time. This makes four large pancakes

Pancake batter:-

100g plain flour/ 120g Doves gluten free plain flour

1 egg

275 ml milk

pinch of salt

Filling:-

4 medium spring onion whites, finely chopped

2 large tomatoes, skinned, seeded and finely chopped

½ tsp tomato puree

2 tbsp creme fraiche

1 heaped tbsp finely chopped chives

1 heaped tbsp finely chopped tarragon

1/4 teasp cayenne pepper

160g white crab meat

To serve:-

Salad or wilted spinach

• Sift the flour into a mixing bowl, add a pinch of salt and whisk the egg in. Then pour the milk in, whisking as you go, until you have a smooth batter.

• When the batter has been sitting for about 30 minutes (if using gluten based flour), start make the filling. Gently sauté the spring onions in a little oil in a small saucepan until soft and translucent. Add the tomatoes and tomato puree and cook for about 8 minutes, stirring frequently until well reduced. Add the crème fraiche, then the chives, tarragon and cayenne. Finally stir in the crabmeat, warm gently, and season. Do not boil. Set aside

• When you’re nearly ready to serve, put the oven on low, and heat up your medium to large sized frying pan. This mixture should make 4 pancakes. Once cooked, pile them on a plate and keep warm in the oven. When they are all done, place one on a serving plate, add 2 generous tablespoons of the crab mixture in the centre, then roll it up to create a fat cigar shape. Repeat until you have 4 stuffed pancakes

• Serve immediately with the salad or spinach, and a couple of blobs of dill oil