Crawfish And Goat Cheese Crepes
Chef Eric Veney, Muriel’s Jackson Square

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

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

Method: 
Place oil in saute pan over medium high 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".

Crepes:
  
2 large eggs 
3/4 cup milk 
1/2 cup water 
1 cup flour 
3 tablespoons melted butter 
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 
10 seconds. 
Place the crepe batter in the refrigerator for 1 hour. 
This allows the bubbles to subside so the crepes will be less 
likely to tear during cooking. The batter will keep for up to 
48 hours.
 
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce 
of batter into the center of the pan and swirl to spread evenly. 
Cook for 30 seconds and flip. Cook for another 10 seconds and 
remove to the cutting board. 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.