Crab and vegetable pancakes

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

August is the hot month, whether you have a vacation or not, 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 this happen to you?

And thinking about the heat, eating light and wanting to travel to faraway countries, today I wanted to suggest some delicious Japanese-inspired pancakes , but cooked in my beloved French frying pan . A thick-bottomed, sturdy frying pan, the perfect size to make my pancakes in and for them all to come out the same… Asian flavours and French style in one, what do you think?

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

Ingredients (for four crab and vegetable pancakes)

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

To serve:

• Hoisin Sauce
• Mint or cilantro leaves
• Red cabbage sprouts or any other of your choice

Preparation

1. First, prepare the vegetables: on a cutting board and using a sharp knife , slice the spring onions (including the green part) and the cabbage as thinly as possible. Chop the garlic, peel and grate the carrots and set everything aside in a large bowl , leaving aside a handful of spring onions that we will use later to decorate the pancakes.
2. We 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. Don't expect there to be more dough than vegetables, in this case, the flour and egg mixture acts as a kind of "glue" to bind and form the pancakes.
4. Spray your French frying pan with release spray and place it on high heat until it is very hot. At this point, spread about three heaping tablespoons of your vegetable mixture, crushing them with the back of the spoon until a pancake forms that covers the entire base of your frying pan. Cook for one minute, lower the heat to minimum and continue cooking for two more minutes, at which point 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 on low heat for another two or three minutes, 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 the entire surface, the reserved spring onion, the sprouts and mint leaves.

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

Have a wonderful August!