Approx 36 peeled cooked prawns
1 tbsp vegetable oil.

for the crepes
90g plain flour
Pinch of salt
1 egg, plus 1 yolk
250 ml half milk/half water
1 tbsp oil, plus extra for frying

for the ‘mustard custard’
6 free range egg yolks
2 tbsp olive oil
1 tsp arrowroot
1 tbsp dijon mustard
1 handful finely-chopped parsley
100 ml single cream
Serves 6

Sift the flour and salt into a bowl and make a well in the centre. Put the egg, the egg yolk and a little of the milk into the well and beat with a whisk, drawing in the flour from the sides as you go. When the mixture attains the consistency of thin cream, beat in the oil. Add the rest of the milk and beat back to a thin cream consistency. Refrigerate for at least 30 minutes. Heat the crêpes pan and wipe with oil. Pour in about a tablespoon of the batter and swirl until evenl;y spread. Cook for one minute then turn, and cook again until the underside is brown. Discard the first crêpe. Repeat. Crêpes can be made well in advance and kept stacked between sheets of greasproof paper.
In a double boiler or in a glass bowl stood in a pan of lightly simmering water beat together the eggs and the oil. Add the arrowroot, parsley and mustard and continue to whisk. Add the cream a little at a time and whisk.
Heat oil in a small pan. Wipe the prawns dry if they have been defrosted, stir fry for about 30 seconds. Remove with a slotted spoon. To serve, lay a crêpe on a large plate. Flood with the sauce and lay the prawns decorously in the sauce. One crêpe is a portion.