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Louisiana Crawfish Crepes

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

Recipe courtesy of louisianaseafood.com
Name of chef: Guy Sockride

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