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Crab Stick Pancake Roll-Ups

A pretty, tasty way to dress up a party spread, and a great quick appetizer, too. These thin egg pancakes get rolled around a crab stick filling and cut into bite-sized pieces that add a pop of color to the table. Kids and grown-ups both love them.

RopotushkaAuthor avatar
Recipe author
Pancakes with crab sticks
Pancakes with crab sticks Pancakes with crab sticks Pancakes with crab sticks Pancakes with crab sticks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 7 g
Fats 60 % 21 g
Carbohydrates 20 % 7 g
249 kcal
GI: 71 / 0 / 29
  • For this dish we'll make thin egg pancakes. To mix the batter, whisk the eggs with the salt and sugar in a deep bowl. The sugar gives the pancakes a little more depth of flavor, but you can leave it out if you prefer. Add the sour cream, flour, and starch. Use either cornstarch or potato starch, whichever you have. Whisk (or blend) thoroughly until the batter is completely smooth with no lumps. Check the consistency: if it's too thin, add a splash of milk or more sour cream; if it's too thick, add a little flour or starch. Heat a skillet well and cook the pancakes, browning them on both sides. Before you pour in each portion of batter, brush the pan lightly with oil (sunflower oil works best). I cook these over medium heat so they brown evenly, but if guests are at the door and you're in a rush, a slightly higher heat works fine, too. Once the pancakes are done, set them aside to cool. If they're going to sit for a while, cover them with a plate so the edges don't dry out. Now for the filling. Slice each crab stick lengthwise into 4 long strips. Separate the lettuce into individual leaves, tearing off the tough base of each one. Stir the mayonnaise together with the grated garlic. You can also mix in a little finely chopped dill or green onion. If you use homemade mayonnaise, this appetizer becomes that much better for you. Now assemble the roll-ups: lay a pancake flat and spread it with a thin layer of the garlic mayonnaise. Arrange lettuce leaves over half of the pancake. Lay the crab stick strips on top of the lettuce, along the edge and down the center, running them in the same direction you'll be rolling. Roll the pancake up tightly into a log, then cut it in half. Your appetizing crab stick pancake roll-ups are ready. Serve them cold; they hold their good looks even after sitting out for a bit. My family loves these, and I'd encourage everyone to give them a try. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30 % fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Corn starch - 329  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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