Dill pancakes with crab and vegetable dip

Name: Dill pancakes with crab and vegetable dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (size M); 1/8 l Milk; 1/8 l Mineral water; 7-10 Tbsp Salt; 150 g Flour; 1 collar Dill; 1 collar Radishes; 1 collar Spring onions; 500 g Deep-sea crab meat; 3 TABLESPOONS Lemon juice; 500 g Whole milk yoghurt; 150 g Fresh cream; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 7-10 Tbsp Lemon slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (size M)
1/8 l Milk
1/8 l Mineral water
7-10 Tbsp Salt
150 g Flour
1 collar Dill
1 collar Radishes
1 collar Spring onions
500 g Deep-sea crab meat
3 TABLESPOONS Lemon juice
500 g Whole milk yoghurt
150 g Fresh cream
7-10 Tbsp Pepper
3-4 Tbsp Oil
7-10 Tbsp Lemon slices

Directions

1
Whisk eggs, milk, mineral water and 1/2 teaspoon salt. Stir in flour by the spoonful. Let the dough swell for about 30 minutes. Wash the dill, chop coarsely except for a few stalks for garnishing. Clean and wash radishes, cut into cubes except for a few with a little green. Clean and wash spring onions, cut into rings except for a few end pieces. Wash the crabs, drain them and sprinkle with lemon juice. Mix yoghurt and crème fraîche. Fold in 2/3 each of the crabs, radish cubes and spring onion rings, season with salt and pepper. Stir dill into the dough. Heat some oil in a coated pan. Fry 8 golden brown pancakes one after the other from the dough. Keep finished pancakes warm in the oven between parchment paper. Arrange 4 pancakes with part of the crab dip on plates. Sprinkle with the rest of the prawns, chopped radishes and spring onions. Garnish with whole radishes, onion ends, lemon slices and remaining dill. Serve with the rest of the pancakes and crab dip
2
Cutlery: Taylor
3
chopping knife: twin movement