CRAWFISH CREPES

Ingredients:

Crawfish Filling:

1 oz. yellow onion, diced
1/2 oz. bell pepper, diced
1 oz. tomato, diced
1/4 tsp. garlic, chopped
1 tsp. Creole seasoning
4 oz. Louisiana crawfish tails
1 oz. white wine
1 oz. unsalted butter
1 Tbsp. oil
salt and pepper

Crepes:

3 oz. goat cheese
2 oz. cream cheese
1/2 tsp. shallot, chopped
1/2 tsp. chives, chopped
1/4 tsp. salt
1/4 tsp. pepper

Chef: Erik Veney, Muriel's

Place oil in saute pan over medium heat. Add onions and peppers and saute until softened. Add tomato, garlic, and Creole seasoning, saute 30 seconds. Add crawfish, saute 30 seconds more, then add white wine. Reduce slightly, then add butter. Adjust seasoning with salt and pepper and pour over warm crepes. For the crepes: Mix all ingredients together, pipe into three crepes and roll.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".