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Make a crêpe batter the eggs, milk, flour, butter, 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.
2 eggs 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 lollo rosso regular lettuce escarole watercress lucerne and onion sprouts radiccio CorpaChef Cream of Shellfish sauce