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Crêpes of CORPAChef Spider Crab

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.

Ingredients:

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