Ingredients

Pancakes - 100g plain flour, sifted

pinch salt

2 eggs

200ml milk

75ml water

50g melted butter

40g butter

25g flour

500-550ml milk

125g ricotta

300g white fresh crab meat

50g peas

tsp chilli flakes

tbs chopped parsley

juice n zest half lemon

100g parmesan finely grated

Method

1. pancakes – sift the flour and salt into a bowl, then make a well in the centre and break the eggs into it

2. whisk the eggs into the flour, then little by little whisk in the milk and water. Add the liquid slowly to avoid lumps. Finally, whisk in the butter

3. to fry – get some oil really hot in a 180mm frying pan, then turn the heat down to medium. Spoon in about 60ml of batter into the pan, swirl it around the pan to get an even covering. Cook 1 min each side, cool

4. sauce – melt the butter in a saucepan, add the flour, cook on low heat for 3mins

5. add milk a little at a time, until a smooth thick sauce. Need to cook out for 5 mins

6. mix the ricotta with crab etc

7. divide the mix between the pancakes, roll up to make fat cigar shapes

8. spoon 1/3 of the sauce into a rectangular dish, arrange the pancakes like cannelloni

9. top with more sauce n cheese, bake at 180c for 30mins

10. serve with chopped tomato salad