A simple but decadent way to enjoy French crepes!
600g cooked lobster meat
300g cooked prawn meat
150g eschallot, finely diced
150g fresh chives, finely sliced
75g flat leafed parsley, finely chopped
150g celery, finely chopped
1 heaped teaspoon Dijon mustard
1/2 a lemon - zest and juice (or to taste)
200g Kewpie (Japanese) mayonnaise
Salt and pepper to taste
200g gruyere cheese, grated
Make a batch of savoury crepes as per the recipe provided without the filling. Set aside until required.
Meanwhile place the lobster meat, prawn meat, eschallots, celery, chives, parsley, mayonnaise into a large ceramic bowl and mix gently until well combined.
Add lemon juice, zest and season to taste.
To construct the crepes, place one crepe onto a workbench and place 3-4 tablespoons of the lobster filling on one side of the crepe. Fold the crepe over, top with a heaped tablespoon of the Mornay sauce, a little grated Gruyere cheese and then gratinate under a hot grill.
Serve immediatley with a simple salad.