Crawfish Crêpe Cake
Makes 1 (9-inch) cake
Ingredients
- 2 tablespoons butter
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 2 tablespoons minced shallot
- 1 (6-ounce) bag fresh baby spinach, chopped
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- Creole Mornay Sauce, divided (recipe follows)
- 1 teaspoon lemon zest
- ½ teaspoon Creole seasoning
- 1 large egg, lightly beaten
- 8 ounces cooked crawfish tails, chopped
- 1 (10-count) package refrigerated crêpes
- Garnish: fried crawfish tails, fried okra, sliced green onion
Instructions
- Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper.
- In a large skillet, melt butter over medium heat. Add mushrooms and shallot; cook until mushrooms are tender, about 8 minutes. Gradually add spinach, stirring until wilted. Stir in artichokes, 1½ cups Creole Mornay Sauce, zest, and Creole seasoning. Add egg, stirring to combine. Stir in crawfish.
- Place one crêpe in prepared pan; spread about ¼ cup crawfish mixture over crêpe. Repeat layers until all crêpes and crawfish mixture have been used. Spread remaining Creole Mornay Sauce over top crêpe.
- Bake until golden brown, 35 to 40 minutes. Let cool slightly; remove sides of springform pan. Garnish with fried crawfish, okra, and green onion, if desired.
Creole Mornay Sauce
Makes about 4 cups
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon Creole seasoning
- 4 ounces shredded Gruyère cheese
Instructions
- In a medium saucepan, melt butter over medium heat. Gradually add flour, whisking until smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in milk and Creole seasoning. Cook, whisking constantly, until mixture is thickened and bubbly, about 8 minutes. Remove from heat; add cheese, stirring until melted.
