Crabmeat Filled Pancakes [filling / microwave]
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 700 watts oven
Waiting time: none
Microwave + traditional cooking
Servings: 4
IngredientsPreparation
Filling
  • 6 ounces [170 g] naturally canned crabmeat, drained
  • 1 tablespoon [15 mL] Brandy
  • 4 tablespoons [60 mL] heavy cream [35%]
  • 1 teaspoon [5 mL] prepared mustard
  • 1 tablespoon [15 g] melted butter
  • 1/4 cup [35 g] all-purpose flour
  • 1 1/4 cups [310 mL] milk
  • Salt and pepper, to taste
  • Pile-up cooked pancakes onto a plate.
  • Prepare filling.
  • Fold four pancakes into cones; arrange onto a microwave and regular ovens-safe plate.
  • Fill pancakes with half of filling mixture; sprinkle pancakes with half of breadcrumbs.
  • Reheat pancakes for 3 to 4 mintues on 'MAXIMUM'.
  • Brown under broiler.
  • Repeat with remaining pancakes.
  • Serve hot.
Filling
  • Mix together crabmeat, Brandy, heavy cream and mustard; reserve.
  • Into a 5-cup [1.25-L] bowl, mix together melted butter, flour, milk, salt and pepper.
  • Cover and microwave for 4 to 5 minutes on 'MAXIMUM', stirring often, until creamy.
  • Mix into reserved crabmeat mixture.