Crab crepes with herbs | Egg Recipes - British Lion Eggs
Crab crepes are a delightful twist on the traditional pancake, offering a blend of fresh flavours and delicate textures.
Ingredients
- For the pancakes:
- 40g/1½ oz. plain flour
- A pinch of salt
- 1 large British Lion egg
- 100ml/4 fl oz. milk
- A little oil for frying
- For the filling:
- 400g/14oz fresh or canned white crab meat, drained
- 3 tbsp. sweet chilli dipping sauce
- 15ml/3tsp coriander, finely chopped
- 1 lime, zest and juice
- Lime wedges and coriander leaves to serve
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