Louisiana Crawfish Crêpes
Chef Guy Sockrider
Muriel’s Jackson Square
New Orleans, LA

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

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. Heat in a 350°F oven until the internal temperature is 145°F.

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. 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. 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. Place 2 crêpes on each plate and pour the sauce over them.