Juana, author of La Cocina de Babel , brings us some salty oriental-style pancakes with crab and vegetables. A very tasty and healthy recipe, I assure you that you will enjoy these original pancakes!

August is the month of heat, in which you have or do not have vacations, everything goes at a slower pace and many of us feel like traveling.

In August everything is less complicated, we don't feel like working too much, the kitchen becomes a place where we prepare fresh dishes, if possible quickly and with the oven off, does it happen to you?

And thinking about heat, eating light and eager to travel to distant countries, today I wanted to offer you some delicious Japanese-inspired pancakes , but cooked in my beloved French frying pan . A sturdy, thick-bottomed pan that is the perfect size to make my pancakes in and they all come out the same... Asian and French-style flavors in one, what do you think?

Green Cosmos bowl by Tokyo Design , wooden cutting board and B French mineral iron skillet by De Buyer .

Ingredients (for four crab and vegetable pancakes)

• 2 spring onions
• 200gr of cabbage
• 2 cloves of garlic
• 2 carrots
• 100g bean sprouts
• 100g canned crab meat
• 60g of flour
• 60ml of water
• 2 eggs
• Salt and freshly ground pepper
• Non-stick release spray

At your service:

• hoisin sauce
• Coriander or mint leaves
• Red cabbage sprouts or any other of your choice

Preparation

1. First we prepare the vegetables: on a cutting board and with a sharp knife , slice the spring onions (including the green part) and the cabbage as finely as possible. Chop the garlic, peel and grate the carrots and reserve everything in a large bowl , setting aside a handful of spring onion that will be used later to decorate the pancakes.
2. Drain and spread the crab meat over the vegetables and add the flour, salt and pepper to taste.
3. In a small bowl, beat the eggs with the water and add this mixture to the previous one while stirring with a spatula until all the liquid is incorporated and the mixture is uniform and without lumps. Do not expect that there will be more dough than vegetables, in this case, the mixture of flour and egg acts as a kind of "glue" to unite and form the pancakes.
4. We spray our French pan with release spray and put it on high heat until it is very hot. At that moment, we distribute about three well-filled tablespoons of our vegetable mixture, crushing them with the back of the spoon until a pancake forms that covers the entire base of our pan. We cook for a minute, lower the heat to a minimum and continue cooking for two more minutes, at that moment we turn the pancake with the help of a plate, as if it were an omelette, raise the heat for a minute and after this, we continue to heat Slow two or three minutes more, until the pancake looks golden and crispy.
5. We repeat the process with the rest of the dough until we obtain four delicious pancakes that we will serve with a teaspoon of Hoisin sauce spread over its entire surface, the reserved spring onion, the sprouts and mint leaves.

B French mineral iron pan by De Buyer and Green Cosmos stoneware plate by Tokyo Design Studio .

Have a wonderful August!