For the filling put cooked white crab meat into a bowl. Add 2 tablespoons of mascarpone and zest and juice of a lemon. Next, add finely chopped chives and cayenne pepper. Give that a good mix and set aside.
For the pancake batter, simply add flour, salt, an egg and milk. Mix it to a smooth mixture.
Add oil to a non-stick pan. Ladle batter in to cover the bottom of the pan, and swirl around spreading out nice and thinly. When lovely and golden, flip over.
Spoon delicious crab mix into the center of the pancake and roll. Finish with chopped chives. Cook this recipe with a photo!