Cooking with Rena Lee

Tips: Try lean diced chicken in a light white sauce or peeled shrimp instead of the crab.

Yield:4

INGREDIENTS:

4 oz	flour
1	large egg, beaten
1 1/4 cups	cream
4 1/2 oz	frozen spinach, thawed, well drained, and chopped
2 tsp	vegetable oil
	salad greens, to serve
	lemon wedges, to serve
	FOR THE FILLING
12 oz	white crabmeat
1 tbsp	mango chutney
1 tbsp	reduced-calorie mayonnaise
2 tbsp	low-fat unsweetened yogurt
2 tbsp	fresh cilantro, chopped

DIRECTIONS:

Sift the flour into a bowl and remove any husks that remain in the strainer.
Make a well in the center of the flour and add the egg. Gradually whisk in the milk, then blend in the spinach. Transfer the better to a pitcher and allow to stand for 30 minutes.
To make the filling, mix together all the ingredients, except the cilantro, in a bowl, cover, and chill until required.
Whisk the batter. Brush a crepe pan with a little oil, heat until hot, and pour in enough batter to cover the base thinly. Cook for 1-2 minutes until set, turn over and cook for 1 minute until golden.
Repeat to make 8 pancakes, layering then on a plate with baking parchment.
Stir the cilantro into the crab mixture. Fold each pancake into quarters. Open one fold and fill with crab mixture. Serve warm, with salad greens and lemon wedges.