Louisiana Crawfish Crepes
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Submitted by Guy D. Sockrider, CEC
12 each crepe shells
8 ounces fresh goats cheese
¾ ounce shallots
Pinch freshly ground pepper
1-ounce extra virgin olive oil
4 ounces onions, diced
2 ounces green bell pepper, diced
2 ounces tomato strips
½ ounce garlic, finely minced
¾ ounce chardonnay
¾ ounce flour
¾ ounce Creole seasoning
8 ounce fresh Louisiana Crawfish tails
2 ounces butter, unsalted
½ ounce salt
¾ quart heavy cream
Cream the goat cheese with the shallots, salt and pepper in a mixer. Divide the filling between the 12 crepe shells and roll the crepes. Heat in a 350-degree oven until the internal temperature is 145 degrees.
Sauté the onions and bell peppers until translucent in the olive oil; add the garlic, Creole seasoning and salt. Cook for 2 minutes then add the tomato strips. Deglaze with the Chardonnay and add the heavy cream. Stir until smooth and continue to cook until the sauce clings to the back of a spoon, add the crawfish tails, break the butter into the sauce while stirring. Place two crepes on each plate and pour the sauce over.
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