makes 12 to 15 pancakes
12 oz (350 g) fresh crab meat (from whole crab weighing about 1 1/2 - 2 lb (750 g - l kg)
1 - 2 tbsp (1/2 - 1 oz) 15 - 25 g butter
2 spring onions, finely chopped, including all the good green parts
Freshly ground black pepper
1 quantity Spinach Sauce to serve
for the pancake batter
2 cups (225 g) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml skimmed or semi-skimmed milk
1 1/4 cup (1/2 pint) 300 ml water
Sunflower oil for frying
First make the pancake batter.
1. Put all the ingredients in the bowl of a blender or food processor and whizz for 30 seconds.
2. Set the batter aside to rest in a cool place for 30 minutes.
3. Next make the sauce and leave it to one side in a saucepan until you are ready to serve.
4. Now cook the pancakes. Using a brush or folded piece of kitchen paper, lightly oil a 8-9in (20-23cm) heavy pancake or omelette pan and heat until very hot.
5. Pour in a large spoonful of the batter and swiftly tilt the pan so that the mixture runs to the edge of the pan to form a pancake.
6. Let it cook for about 1 minute until lots of little bubbles appear.
7. Flip it over with a flexible spatula and cook for a further minute.
8. The first pancake you cook is usually too thick, uneven, and will undoubtedly stick to the pan. Carry on, as the remaining pancakes will be perfect.
9. Just lightly brush the pan with oil between each one. As you cook the pancakes, stack them on a warmed plate and keep them warm in the oven.
10. Heat the butter in a small saucepan and gently soften the spring onions for about 5 minutes.
11. Add all the crab meat and stir very gently to heat it through.
12. Season with cayenne and freshly ground black pepper.
13. To fill the pancakes, spoon some of the crab mixture on to the centre of each one, roll up and tuck both ends under to form an oblong parcel.
14. Arrange on a large warm serving platter and keep warm while you gently heat the sauce through.
15. Trickle the sauce over and around the pancakes and serve straight away.
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