Recipe from Muriel’s restaurant, New Orleans, Louisiana.
Ingredients:
For the stuffing:
- 3 ounces goat cheese
- 2 ounces cream cheese
- 1/2 teaspoon shallot, chopped
- 1/2 teaspoon chives, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the sauce:
- 1 ounce yellow onion, diced
- 1/2 ounce bell pepper, diced
- 1 ounce tomato, diced
- 1/4 teaspoon garlic, chopped
- 1 teaspoon Creole seasoning
- 50 shrimp
- 1 ounce white wine
- 1 ounce unsalted butter
- 1 teaspoon oil
Preparation:
Mix all ingredients for the stuffing together, pipe into crepes and roll up.
For the sauce: Place oil in sauté pan over medium high heat, add onions and bell pepper, sauté until softened. Add tomato, garlic and Creole seasoning. Sauté 30 seconds then deglaze with white wine. Add cream and reduce until sauce coats the back of the spoon.
Stir in cold butter and crawfish tails and salt to taste. Sauté 30 seconds more. To serve, place crepes on plate and pour sauce over crepes.