Panqueke Crabs rolls

By Canela

Carlos made important contributions to Chilean cuisine, techniques and ingredients of the Orient and the rescue of native products.

The amazing of Carlos Monge was a pioneer of fusion cuisine, when he was known, traveled widely in China, Japan, Thailand, throughout Asia. .

Reviewing some of his recipes amazes me to see that for example in giving panquekes in this recipe (stuffed with crab) the measures are accurate, never fails, and always he make the dough..

These are small panquekes do no more than 10 or 12 cm make in a skillet.

Can also be frozen.

A recipe that can be used to enter or bottom plate or aperitif. Is a wonderful and easy recipe.

Ingredients

• Ingredients(6-8 servings)
• Dough
• 4 tablespoons of flour
• 1/2 teaspoon of salt
• 4 eggs beaten
• 4 tablespoon of cold water
• Stuffed
• 2 tablespoon of oil
• 1 egg beaten
• 1 green onion chopped
• 350 grs. crab meat in little pieces (fresh of frozen)
• 1 tablespoon of white wine
• salt and pepper
• 1 tablespoon of corn flour dissolved in two tablespoon of cold water
• 1 tablespoon of flour mixed with a little cold water
• oil for fry

Details

Servings 6
Adapted from canelakitchen.blogspot.com

Preparation

Step 1

. Make dough


In a bowl mix the flour with salt; add the cold water (4 tablespoon) and the eggs, beat until you will have a smooth paste.
Moist with oil a little skillet, place 4 tablespoon of the mix
Place 4 tablespoons of dough by turning the pan to spread evenly, cook medium fire until the edges are lifted a bit and turn to cook the other side. Follow the same procedure until the mixture and reserve the pancakes.





Prepare the filling


In another medium saucepan heat oil, add the eggs, green onions and crabmeat, cook over medium heat a few minutes. Add wine, salt, pepper and cornstarch dissolved in water, stir until it thickens. Remove from heat and let cool.
Preparation stuffed pancakes

Take each pancake and put two tablespoons of filling, fold the four sides towards the center. In rolls the pancake tight and together with the flour mixture with water (to make them stick better.)
In a skillet heat oil and fry the little rolls until golden, set aside on kitchen paper towels.