Crab-filled rice pancakes
Cooking time:
50 minutes
Active time:
15 minutes
Complexity:
Average
From rice flour pancakes are no worse than from wheat! Thin, light golden, with crispy edges, very tasty! For a delicious crab filling, use ripe soft avocado, sesame oil will add an Asian twist to the pancake flavour.
5
Recipe "Rice pancakes with crab filling"
Ingredients for 10-15 serving pancakes
fine whole grain rice flour
200 ml beaker
milk (or a mixture of milk and water )
500 ml
eggs
3 pcs.
sugar
1 tbsp. spoon
salt
vegetable or ghee oil
for frying
crab in s/s
220g
avocado ripe
1 pc.
sesame oil
salt
rocket leaves
for filing
Step 1/4
Beat the eggs with salt into a lush foam, add milk and sifted flour, salt, sugar, mix. Fry the pancakes as usual in a hot pan.
Step 2/4
For the filling, disassemble the crab meat into pieces, removing the chitin plates.
Step 3/4
Peel the avocado, cut into small cubes, mix with crab meat, salt, season with sesame oil. This amount of filling is enough for about half of the pancakes.
Step 4/4
Put 1-2 tbsp. spoons of filling on a pancake, roll up with a tube and cut in half. Serve the pancakes with the roocola leaves.
Ingredients for 10-15 serving pancakes
fine whole grain rice flour
200 ml beaker
milk (or a mixture of milk and water )
500 ml
eggs
3 pcs.
sugar
1 tbsp. spoon
salt
vegetable or ghee oil
for frying
crab in s/s
220g
avocado ripe
1 pc.
sesame oil
salt
rocket leaves
for filing
Nutritional value per 100 g
Calories
154 kcal
Proteins
8 g
Fats
6 g
Carbohydrates
18 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
2 g