French Crepe Gateau with Crab

8 crepes
8 oz crab meat, picked over
2/3 cup mayonnaise
small bunch of chives, chopped
1 tsp curry powder
Salt and pepper
¾ cup whipping cream
1 head of lettuce, washed, leaves separated (escarole recommended)

Use the Batter for Sweet Crepes recipe, omitting sugar and Rum to make 8 crepes. Mix the crab meat and the mayonnaise; add the chives, curry powder, salt and pepper to taste. Whip the cream and carefully fold into the crab mixture. Set on crepe on a serving platter; spread some crab mixture onto the crepe, cover with a lettuce leaf, spread more crab mixture and top with another crepe. Repeat 6 times, finishing with the last crepe on top. Refrigerate 2 hours before servings.