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Louisiana Crawfish and Goat Cheese Crepes

Louisiana Crawfish and Goat Cheese CrepesIngredients:


  • 12 crepe shells
  • 8 ounces fresh goat cheese
  • 3⁄4 ounce shallots pinch of salt
  • pinch of freshly ground pepper 


  • 1 ounce extra virgin olive oil
  • 4 ounces onions
  • diced 2 ounces green bell pepper
  • diced 2 ounces tomato strips
  • 1⁄2 ounce garlic, finely minced
  • 3⁄4 ounce Chardonnay
  • 3⁄4 ounce flour
  • 3⁄4 ounce Creole seasoning
  • 8 ounces fresh Louisiana crawfish tails 
  • 2 ounces butter, unsalted
  • 1⁄2 ounce salt
  • 3⁄4 quart heavy cream 


Cream the goat cheese with the shallots, salt and pepper in a mixer. Divide the filling between the 12 crepe shells and roll the crepes. Heat in a 350-degree oven until the internal temperature is 145 degrees. 

Sauté the onions and bell peppers until translucent in the olive oil; add the garlic, creole seasoning and salt. Cook for 2 minutes then add the tomato strips. Deglaze with the Chardonnay and add the heavy cream. Stir until smooth and continue to cook until the sauce clings to the back of a spoon, add the crawfish tails, break the butter into the sauce while stirring. Place two crepes on each plate and pour the sauce over. 

Yield: 6 appetizer servings

Guy D. Sockrider, C.E.C. 

Buy the Tujague’s cookbook here

Recipe By: Tujague's

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