Crawfish Crêpe Cake

Crawfish Crêpe Cake
Makes 1 (9-inch) cake
  • 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
  1. Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper.
  2. 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.
  3. 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.
  4. 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
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • ½ teaspoon Creole seasoning
  • 4 ounces shredded Gruyère cheese
  1. 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.



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