I prepared ingredients for the heart-flavored pancake.

Don't peel all the crab meat off the plastic, but cut the middle while leaving the bottom intact.
Then peel off the plastic.
This way, you can cut the crab meat neatly.

Make a heart shape by making the cut side of the crab stick to the outer rim, and insert a toothpick while pressing the crab stick with your finger.
Crab meat should be placed on a cutting board and put a toothpick on it to make it comfortable.
If you look at the attached video, you can find out more about it.

Add 4 eggs, 2 tablespoons of flying fish roe, 1 tablespoon of chopped scallions, and 1 tablespoon of cooking wine, and black pepper and mix well.

Preheat the frying pan first and add 1 tablespoon of cooking oil over low heat.
Add the crab meat and pour the egg mixture about half the height of the crab meat.
If you pour too much egg water, it won't be cooked nicely.
This part is the most important.

Cover and let the egg wash cook.

Turn over the crabmeat pancake when the egg mixture is soft and cooked.
The red part of the crab meat needs to be cooked a little bit, so turn it over again.

Put the finished pancake on a kitchen towel plate and cool it down for a while and remove the toothpick.

The remaining egg mixture will be rolled over low heat.

I rolled it up and made an egg roll.

I put the heart-flavored pancake and put a heart-shaped egg roll in the middle.
Heart Matsaljeon, which looks pretty and tastes good, is very good as a set menu for holidays.