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Make a crêpe batter with the eggs, milk, flour, butter and salt.
Add powdered liquorice and leave to settle in the cold store.
Cook the crêpes, making sure to brown them evenly and fill them with the CorpaChef Spider Crab Base. Roll by folding the ends inwards.
Sprinkle with sugar and caramelize with a torch.
Prepare a mix of Lollo Rosso, regular lettuce, escarole, watercress, lucerne and onion sprouts, radish, etc. Dress.
Add a CorpaChef Cream of Shellfish sauce.
250 ml of milk
125 g of flour
20 g of butter
5 g of salt
8 g of powdered liquorice
CorpaChef Spider Crab Base
lucerne and onion sprouts
CorpaChef Cream of Shellfish sauce