Louisiana Crawfish Crepes

Ingredients:

• 12 savory (unsweetened) crêpes
• 8 ounces fresh, unseasoned goat cheese
• 3/4 ounce (about 1 1/2 tablespoons) minced shallots
• Pinch plus 1 tablespoon salt, in all
• Pinch of freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 tablespoon finely minced garlic
• 1/4 cup julienned tomato
• 1 1/2 tablespoons Chardonnay
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons Creole seasoning
• 1 cup fresh, peeled Louisiana crawfish tails
• 1/2 stick (4 tablespoons) unsalted butter
• 3 cups heavy cream
  

Directions:

1. In a mixer, cream the goat cheese with the shallots, pinch of salt, and pepper. Divide the filling between the 12 crêpes and roll the crepes.
2. Heat in a 350°F oven until the internal temperature is 145°F.
3. Heat olive oil in a heavy-bottomed saucepan over medium heat. Sauté the onions and bell peppers; add the garlic, Creole seasoning, and remaining tablespoon salt. Cook 2 minutes, then add tomatoes.
4. Deglaze the pan with the wine and add the heavy cream. Stir until smooth and continue to cook until the sauce clings to the back of a spoon.
5. Add the crawfish tails, and break the butter into the sauce while stirring. When crawfish tails are cooked through and butter is fully incorporated, remove sauce from heat.
6. Place 2 crêpes on each plate and pour the sauce over them