
IngrEdients
For 4 persons
300g of cooked White Tiger Prawns from Ecuador
4 crepes
3 avocados
150g of shredded mimolette
1 lemon
250g of cream
Rocket
Cooking Instructions:
1. Thaw and drain the prawns.
2. Peel and cut the avocado in small cubes, season and add the lemon juice.
3. Place the crepes on a cling film and spread with cream cheese.
4. Spread the avocados, the mimolette, a bit of rocket and the prawns.
5. Roll each crepe thanks to the cling film by making a tight roll.
6. Keep in the fridge for at least an hour.
