Crawfish Crepes Recipes

CRAWFISH CREPES

Steps:

• Topping: Place oil in a saute pan. Add onions and peppers and saute until softened. Add tomato, garlic, and creole seasoning; saute 30 seconds. Add wine, saute 30 seconds more, then cream, butter, and crawfish tails. Heat through. Mix cornstarch with water and add to pan. Simmer a few minutes to thicken. If additional thickening is needed, add a little more cornstarch dissolved in a small amount of water. Adjust seasoning as needed and pour over warm crepes. Crepe filling: Mix all ingredients together, divide between 12 large crepes or 24 mini crepes. Crepes: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for at least 15 minutes and up to 1 day. (I skipped this step and they were still great. No problems with tearing.) This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Heat a flat griddle to 350 degreees. Add a light coat of butter to the griddle. Pour 1 oz batter for large crepes, or 2 tbsp batter for mini crepes. Use bottom of measuring cup to spread batter in thin circles. No need to add more butter for next batch. Cook until batter is no longer white, about 30 seconds and flip. Cook for another 10 seconds and remove to cooling rack. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. Assembly: Lightly spray a large glass baking dish with non-stick spray. Divide filling among crepes. Roll and place in baking dish, seam side down. (Can be covered and refrigerated at this point.) Heat in 350 degree oven for 15-20 minutes. Place 2 mini crepes on a plate and top with crawfish topping.

CRAWFISH CRêPES

Steps:

• In a large mixing bowl, whisk together eggs, milk and melted butter. Slowly add flour and continue to blend until batter is smooth and a consistency of heavy whipping cream is achieved. Season with salt. NOTE: It is best to make crêpe batter prior to use and refrigerate 6-12 hours. Place 2 (6-inch) crêpe pans over medium-high heat. Add 2 tablespoons vegetable oil into the first pan and swirl until bottom of pan is coated and oil is hot. Pour excess oil into second crêpe pan and heat. Place approximately 2 ounces of crêpe batter into first pan, tilting in a circular motion until batter spreads evenly. Cook crêpe until outer edges are lightly browned and loosen from pan. Using a thin spatula, flip crêpe over and cook 1 additional minute. Remove crêpe from pan with spatula and place between plastic wrap or parchment paper to prevent sticking. Continue cooking process, using both pans, until all batter is used. Set crêpes aside and keep warm.
• Method for Crawfish Filling:
• In a saucepan, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic and sauté 3-5 minutes or until vegetables are wilted. Add crawfish tails and cook 2-3 minutes, stirring occasionally. Sprinkle in flour, stirring well into mixture, and cook an additional 30 seconds. Add wine, stock and tomato paste and whisk until well combined. Bring to a simmer and cook 10 minutes. Add cream, green onions and parsley and return to a simmer. Adjust seasonings to taste using salt, peppers and granulated garlic. To serve, spoon an equal portion of crawfish mixture down the center of each crêpe. Roll each crêpe to enclose filling and place, seam-side down, on a serving platter. Top filled crêpes with hot crawfish sauce and serve immediately.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.