Crab and vegetable pancakes

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

August, the hot month, 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 turned off, does this happen to you?

And thinking about the heat, about eating lightly and about wanting to travel to distant countries, today I wanted to propose some delicious Japanese-inspired pancakes , but cooked in my beloved French frying pan . A pan with a thick bottom, robust and the perfect size to make my pancakes in it and that they all come out the same... Asian flavors and French style 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
• 200g cabbage
• 2 garlic cloves
• 2 carrots
• 100g of 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
• Mint or coriander 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 , we slice the chives (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 chives that will serve us later to decorate the pancakes.
2. Drain and distribute 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 flour and egg mixture acts as a kind of "glue" to unite and form the pancakes.
4. 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-heaped tablespoons of our vegetable mixture, crushing them with the back of the spoon until a pancake is formed that covers the entire base of our pan. Cook for one minute, reduce the heat to a minimum and continue cooking for two more minutes, at which time turn the pancake with the help of a plate, as if it were an omelette, raise the heat for one minute and after this, continue to heat slow about two or three more minutes, until the pancake looks golden and crisp.
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 the entire surface, the reserved spring onion, the sprouts and mint leaves.

B French mineral cast skillet by De Buyer and Green Cosmos stoneware plate by Tokyo Design Studio .

Have a wonderful August!