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Omelet pancakes with lobster salad

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Omelet pancakes with lobster salad

Torn shell of 1 small lemon
Butter for baking
2tspBaking soda
2tbspSour cream 18%
2tbspFinthk. dill
200gBoiled Norway lobster tails crab or peeled prawns
3tbspTomato ketchup
50gWheat flour

Instructions for Omelet pancakes with lobster salad

To prepare the Omelet pancakes with lobster salad recipe, please follow these instructions:

Flour mixed with baking soda and dill Here the milk is whipped a little at a time, then egg and ketchup. Light brown butter bake 4 pancakes or 14 stains. Each pancake is served with the filling. The lobster tails may be cut. In smaller pieces, mix with creme fraiche and tomato flattened and chopped. Season with a little salt and grated lemon peel. The pancakes are warm and enjoyed with the cold lobster salad.

The pancakes, while they are hot, can be rolled with the salad and frozen. Sprinkle and warm in the oven only a few min.