A golden pancake filled with sweet crab meat and rich, melted Comté cheese, finished with a sprinkle of fresh chives. Creamy, savory, and gently aromatic, this dish balances delicate seafood flavors with comforting warmth.
Ingredients
Pancakes
- 75g buckwheat flour
- 75g plain flour
- Pinch of salt
- 375ml milk
- 2 eggs
- Olive oil, for frying
Seafood Filling
- Fresh white crab meat
- Comté cheese, grated (a handful per pancake)
- Fresh chives, finely chopped
- Tabasco, to taste
Method
- Add the buckwheat flour, plain flour and salt to a mixing bowl. Pour in the milk and crack in the eggs. Whisk until smooth and free of lumps.
- Heat a frying pan over medium heat and lightly grease with olive oil. Pour a ladle of batter into the pan, tilting it from side to side so the mixture spreads evenly. Cook for 1–2 minutes until lightly golden, then flip and cook the other side.
- While the pancake is still in the pan, scatter over a handful of grated Comté cheese. Add the fresh white crab meat, a sprinkle of chopped chives, and a splash of Tabasco.
- Fold the bottom half of the pancake up, then fold in the sides to enclose the filling. Transfer to a plate and garnish with a final sprinkle of fresh chives.
Buy your crab meat here to give this recipe a go at home.