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Heat the crab meat and butter together. Beat the eggs and stir them into the pan with the cream, Drambuie and cheese. Cook all these ingredients until the mixture thickens. Season.
Spread the mixture evenly between the pancakes, fold them into four and arrange them overlapping in a shallow ovenproof dish. Melt the butter for the sauce, stir in the flour then gradually blend in the milk.
When the sauce is smooth, bring it to the boil, stirring constantly, and cook it until it thickens. Check for seasoning. Pour the sauce over the pancakes then sprinkle the dried breadcrumbs and cheese over the surface.
Heat the dish at 180°C, gas mark 4, 350°F for about 20 minutes then place it quickly under a grill to brown if necessary.
Serve garnished with watercress.
For the filling:
8oz crab meat, mixed 225g
3oz butter 75g
3 standard eggs
3tbsp heavy whipping cream
1tbsp Drambuie
1tbsp Parmesan cheese
For the sauce and topping:
1oz butter 25g
1/4cup plain flour 1oz/25g
1cup milk 1/2pt/280ml
salt & pepper
1tbsp dried breadcrumbs
1/2tbsp Parmesan cheese
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