Rolled Crab Omelette with Parsley & Sesame

Prepare the filling: Drain and crumble the crab meat. Mix with 1 tablespoon of parsley, salt, and pepper.

Beat the eggs with salt, pepper, paprika (optional), and 2 tablespoons of parsley. Whisk lightly without incorporating too much air.

Heat a non-stick pan with butter and oil. Pour one third of the egg mixture and tilt to form a thin, even layer. Cook for 45-60 seconds.

On the near edge, spread one third of the crab filling. Gently roll the omelette to form a cylinder. Slide the roll to the opposite edge.

Add a little butter if needed. Pour half of the remaining egg mixture into the empty space, tilting so it goes under the roll. Cook for 40 seconds.

Place another third of the filling and roll again. Repeat one last time with the remaining eggs and filling.

Brown the rolled omelette on all sides for 1 minute over low heat. Transfer to a board and let rest for 1 minute.

Cut into 4-5 cm sections with a sharp, moistened knife. Sprinkle with sesame seeds, fleur de sel, and pepper. Serve immediately.