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

Yield:4

1. Sift the flour into a bowl and remove any husks that remain in the strainer.
   
   
2. 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.
   
   
3. To make the filling, mix together all the ingredients, except the cilantro, in a bowl, cover, and chill until required.
   
   
4. 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.
   
   
5. Repeat to make 8 pancakes, layering then on a plate with baking parchment.
   
   
6. 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.