500 g. cold-water prawns
10 ready-made dinner pancakes/crepes
100 g. chives
Salt and pepper to taste
Drain/defrost the prawns.
Whisk the egg with 2 tbsp. of milk and a bit of salt and pepper and cook it while stiring on a pan it until the eggs have gathered and have a nice, creamy consistency.
Let the scrambled eggs cool for a bit, before adding them on the pancake with the prawns. Garnish with plenty of chives before wrapping the pancake into a handy triangle.