My best friend was visiting her family in South Louisiana over the holidays, and wrote to me bragging about the great deal she got on frozen crawfish tails. Not only am I jealous, but it gave me a craving for a great crawfish dish. As I browsed through the pantry to see "what was there" to prepare my grocery list, my eyes landed on the crepe maker that my brother gave me several years ago. That's all it took for my mind to formulate this grand scheme for this evening's meal. I knew it would just be my husband and me, so this would be the perfect opportunity to break out an elegant meal that did not include juice pouches or homework projects or such.
These crepes are delicate and delicious, and whomever you cook them for will definitely be feeling loved! It's really a shame that you would only typically get this in a fine dining restaurant, because its a simple dish. You could easily make this ahead of time and pop it into the oven for a dinner party or some such celebration. And if you live in an area where you can buy ready made crepes, then you are home free! Crawfish are "in season" here in the South in the Spring, but you can purchase the frozen tails all year round, which is super great.
Don't be intimidated to make this! 1. It's less expensive and way cooler for you to go buy the ingredients to make this yourself than driving down to New Orleans. 2. You are going to impress the heck out of someone with this! 3. I'll walk you through this step-by-step! Deal?! :) Now I know that you looked at this long list and said "no way." But seriously, there are just a bunch of seasonings here... nothing hard! If there is one thing you learn about cooking when you grow up in Louisiana, it's that food should be well seasoned!
Crepes -
- 2 lg eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup AP flour
- 3 Tbsp melted butter
- 1 tsp finely chopped chives
- pinch of kosher salt
Filling -
- 3 1/2 oz herbed goat cheese
- 2 oz cream cheese
- 1 tsp finely chopped shallots
- 1 tsp finely chopped chives
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup rinsed, chopped crawfish tails
- 2 tsp finely chopped parsley
Creole Cream Sauce -
- 2 Tbsp butter
- 3 Tbsp finely diced onion
- 2 Tbsp bell pepper (mixed red and green)
- 1/4 cup diced tomato
- 1 Tbsp finely minced garlic
- 1/4 cup chopped crimini mushrooms (baby bellas)
- 1 tsp Creole seasoning
- 1 Tbsp finely chopped parsley
- 1 tsp flour
- 1 cup rinsed crawfish tails
- 2 Tbsp butter to finish
- 1 cup dry white wine
- 1 cup heavy cream
- kosher salt and black pepper to taste
Garnish -
- finely diced tomatoes
- chopped parsley
Menu Options! If you don't have crawfish available to you, you could certainly use shrimp, scallops, or lobster. Even lump crabmeat would be delicious. And when I've not had time to make crepes, I've just the filling and sauce over nice crusty crostini as a fabulous appetizer! I'm thinking the sauce would also be amazing over a nice bed of linguini or angel hair pasta. :)
Plan of attack! You can make this ahead of time for your dinner party (even a couple of days in advance). The crepes can be made and filled and just refrigerated. Same goes for the sauce.
For making on the same evening.. 1. Make the crepe batter first. 2. Make the filling second. Make the sauce last. It doesn't take long at all and you can do it while the crepes bake if you have everything prepped.
Crepes - Combine all the ingredients, whisking them together. It should be the consistency of a heavy creme, not as thick as a pancake batter.
1 cup all purpose flour + 3/4 cup milk + 1/2 cup water
3 Tbsp melted butter + pinch of kosher salt
2 large eggs + 1 tsp finely chopped chives
If you have time, refrigerate it for a while (30+ minutes) to allow the bubbles to dissipate.
Cook about 1 oz of batter at a time. If cooking in a skillet, swirl the batter until you get a thin circle. They only need to cook about 1 minute until the slightest brown. Flip and cook about 15 seconds on the second side. Set out on cooling racks. I'm using a crepe maker, so my method was a little different, in that you just dip it and the batter cooks directly on the machine.
Filling -
Combine all ingredients and set aside.
3 1/2 oz herbed goat cheese + 2 oz cream cheese. *I've also made this filling with Boursin cheese when I couldn't find goat cheese, and it worked really well.
1 tsp finely chopped chives + 1 tsp finely chopped shallots
1/4 tsp kosher salt + 1/4 tsp black pepper
2 tsp chopped parsley
1/4 cup rinsed, chopped crawfish tails
Fill the crepes - Prepare pan with nonstick cooking spray.
Divide the filling equally among the crepes. It comes out to about 1 Tbsp each. Roll them up and place them seam side down in a casserole dish prepared with nonstick cooking spray. It won't look like much, but it's a rich filling, so the proportions work well with the amount of crepe you get per bite. If you think you'd like more filling, the recipe is easily doubled.
Sauce - In a skillet, saute diced onions and bell peppers in the butter. Cook a few minutes until they start to soften.
 |
| 2 Tbsp butter + 3 Tbsp finely diced onion + 2 Tbsp mixed red and green bell peppers |
Add the chopped mushrooms and allow them to cook down a minute.
 |
| 1/4 cup chopped crimini mushrooms |
Add in the diced tomatoes, chopped garlic, and parsley. Cook another minute or so until fragrant. Season with Creole seasoning.
 |
| 1/4 cup chopped tomatoes |
 |
| 1 Tbsp chopped parsely + 1 Tbsp finely minced garlic |
 |
| 1 tsp Creole seasoning |
Add in the flour and stir it around to form the basis for our roux.
 |
| 1 tsp flour |
Deglaze pan with white wine and heavy cream. Bring to a boil and cook until the sauce thickens and coats the back of a spoon.
Okay, here we are back at the crepes that we rolled. When you are ready, bake the room temperature crepes uncovered at 350 for about 10 - 15 minutes until heated through.
Arrange a couple of crepes on a plate, and spoon some of the crawfish sauce over the top. Garnish with a bit of chopped tomatoes and fresh chopped parsley.
Happy New Year, friends!
I am so thankful for the opportunity that this blog has given me to get to know so many of you over the last few years. When you tell me that you are now cooking at home more, or that you have confidence to tackle recipes that you didn't before, it is so satisfying to have been a tiny part of that. It's truly amazing what you can do in your life when you are surrounded by positive, encouraging, and supportive people!
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Here are some bonus recipe for you.Hoppin' John FrittersCranberry Orange Muffins with Brown Sugar Pecan Crumble ToppingOne Pot Skillet LasagnaRoasted Red Pepper and Basil Pesto PenneVietnamese Style Lettuce CupsSparkle Peach MartinisOreo Cream Crunch Layer Dessert
Written Method: 
Menu Options! If you don't have crawfish available to you, you could certainly use shrimp, scallops, or lobster. Even lump crabmeat would be delicious. And when I've not had time to make crepes, I've just the filling and sauce over nice crusty crostini as a fabulous appetizer! I'm thinking the sauce would also be amazing over a nice bed of linguini or angel hair pasta. :)
Plan of attack! You can make this ahead of time for your dinner party (even a couple of days in advance). The crepes can be made and filled and just refrigerated. Same goes for the sauce.
For making on the same evening.. 1. Make the crepe batter first. 2. Make the filling second. Make the sauce last. It doesn't take long at all and you can do it while the crepes bake if you have everything prepped.
Crepes - Combine all the ingredients, whisking them together. It should be the consistency of a heavy creme, not as thick as a pancake batter. If you have time, refrigerate it for a while (30+ minutes) to allow the bubbles to dissipate.
Cook about 1 oz of batter at a time. If cooking in a skillet, swirl the batter until you get a thin circle. They only need to cook about 1 minute until the slightest brown. Flip and cook about 15 seconds on the second side. Set out on cooling racks. I'm using a crepe maker, so my method was a little different, in that you just dip it and the batter cooks directly on the machine.
Filling -
Combine all ingredients and set aside. *I've also made this filling with Boursin cheese when I couldn't find goat cheese, and it worked really well.
Fill the crepes - Prepare pan with nonstick cooking spray. Divide the filling equally among the crepes. It comes out to about 1 Tbsp each. Roll them up and place them seam side down in a casserole dish prepared with nonstick cooking spray. It won't look like much, but it's a rich filling, so the proportions work well with the amount of crepe you get per bite. If you think you'd like more filling, the recipe is easily doubled.
Sauce - In a skillet, saute diced onions and bell peppers in the butter. Cook a few minutes until they start to soften. Add the chopped mushrooms and allow them to cook down a minute. Add in the diced tomatoes, chopped garlic, and parsley. Cook another minute or so until fragrant. Season with Creole seasoning. Add in the flour and stir it around to form the basis for our roux. Deglaze pan with white wine and heavy cream. Bring to a boil and cook until the sauce thickens and coats the back of a spoon. Then add in the crawfish tails and pats of butter. Cook only 1 minute or so more to warm the tails through. They are already cooked, and you don't want them to be tough. Turn off the heat. Adjust seasoning with salt and pepper.
Assemble -
Okay, here we are back at the crepes that we rolled. When you are ready, bake the room temperature crepes uncovered at 350 for about 10 - 15 minutes until heated through. Arrange a couple of crepes on a plate, and spoon some of the crawfish sauce over the top. Garnish with a bit of chopped tomatoes and fresh chopped parsley.
