Winter in the sunshine state doesn’t mean you have to stay rugged up in doors. Wyaralong Dam is an ideal location to spend a beautiful winter’s day outdoors. The dam backs on to Mt Joyce. The mountain is a magnet for mountain bikers, with kilometre after kilometre of graded tracks. Equally, the location is popular with bushwalkers and hikers.
IF you would rather some on-water fun, the dam is a great place to wet a line. It is stocked with a variety of native species and also is populated with Redclaw crayfish.
These introduced critters are a pest, meaning if you have a crab pot and an appetite, you are in for a treat.
Wyaralong Red Claw Mornay Crepes
Serves 4-6 pax
50 gm butter
40 gm plain flour
400 ml milk
50 gm grated cheddar + 50 gm extra
50 gm grated parmesan + 50 gm extra
1 cob of corn, kernels removed
1 small leek sliced
30 ml pernod (optional)
1.5kg cooked red claw, meat removed
1) Melt butter in a saucepan, add leeks and cook till they are soft without colour.
2) Add flour and cook for 2-3 minutes.
3) Slowly add milk, whisking constantly until smooth. Cook for 5-6 minutes until it thickens, add cheeses and stir until cheese melts.
1 cup plain flour
2 cups milk
1 tblsp melted butter
1) Mix all ingredients together and allow to stand for 30 min.
2) Heat a frypan, add a little oil, add approx 3 tablespoons of mix and coat bottom of pan.
3) Cook for about 2 mins until set and brown, turn and cook for a further 1 minute. Transfer to plate. Repeat till mixture is gone. You should have 8-12 crepes.
4) Place crepe on a plate, fill with red claw meat, spoon over sauce and roll up, place in a baking dish. Repeat till crepes are gone.
5) Spoon over any excess mornay sauce, sprinkle over extra cheese and bake in a oven or camp oven till cheese is melted and bubbling.