A delightful combination of 'Herby Pancakes' with the truly sensational Cornish crab filling - it is a match made in culinary heaven.

  •  Serves: 2
  •  Preparation time: 10 mins
  •  Cooking time: 8 mins
  •  Difficulty: Easy / Medium



  • Eggs x 3
  • Flour 140g
  • Milk 180g
  • Salt and pepper
  • Dill ½ tsp
  • Red amaranth ½ tsp (not essential, just pretty)

Crab filling

  • Lobster bisque - 250ml
  • Unsalted butter - 15g
  • Plain flour - 15g
  • Brown crab meat – 50g
  • White crab meat – 150g
  • Roasted red pepper – 1, peeled, de-seeded and finely diced
  • Tomato – 1, de-seeded and finely diced
  • Spring onion – 1, finely sliced
  • Salt and freshly ground pepper


  1. Combine in a bowl, eggs, flour and milk and beat well with a whisk.
  2. Add seasoning and chopped herbs.
  3. Heat pancake pan or griddle and cook pancakes, turning mid-cook, making sure cooked thoroughly.
  4. Place onto a plate or tray and allow to cool at ambient temperature.


  1. Place saucepan on a medium heat and combine butter and flour to make a roux.
  2. Gradually add lobster bisque to make a thickened sauce.
  3. Add brown crab meat and mix well to make sure all lumps are worked out
  4. Remove from heat and add the white crab meat, finely diced pepper and tomato and the finely sliced spring onion.
  5. Place about 100g spoonful of crab filling into each pancake, roll up, place on a baking tray and bake for approx. 5 – 8 minutes at 180 C until hot in the centre.



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