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Articles
2020-08-13 / test@t

Pancakes with crab salad

Pancake bags are often prepared for the festive table. An interesting serving, coupled with an original filling, will make such pancakes a hit of Pancake Week.

Pancakes with crab salad
Ingredients
  • mayonnaise - 25 g
  • Mitsukan rice vinegar - 2 g
  • mirin - 8 g
  • wasabi - 2 g
  • soy sauce - 3 g
  • fresh cucumbers - 35 g
  • avocado - 25 g
  • Frize salad - 10 g
  • crab - 50 g
  • tobiko - 3 g
  • milk 3.2% - 1 liter
  • wheat flour - 500 g
  • butter - 100 g + for frying
  • chicken egg - 5 pcs.
  • salt - 30 g
  • sugar - 20 g
  • baking powder - 15 g
  • red caviar - 5 g
  • onion noodles - 5 g

STEP-BY-STEP COOKING RECIPE

Step 1
For pancakes, combine all ingredients. Bake pancakes from the resulting dough (each weighing ~ 70 g).
Step 2
Filling sauce. Combine mayonnaise, mitsukan, mirin, wasabi and soy sauce until smooth.
Step 3
Filling. Cut the cucumbers into slices, the avocado into cubes, add the chopped crab, frisee salad, tobiko caviar. Season the ingredients with the sauce and stir.
Step 4
Innings. Put the filling in the center of each pancake, make bags, tie the ends with chives. Top with red caviar.
Catalog

Tags

avocado, mayonnaise, crabs, pancakes, Red caviar, recipes with milk, stuffed pancakes, recipe from the chef,

Categories

Salads, Pancake Recipes, Low-Carb Recipes, Low Fat Recipes,
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