Louisiana Crawfish and Goat Cheese Crepes

Ingredients (Crepe):

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

Ingredients (Sauce):

• 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 

Procedure:

1. Cream the goat cheese with the shallots, salt and pepper in a mixer.
2. Divide the filling between the 12 crepe shells and roll the crepes.
3. Heat in a 350-degree oven until the internal temperature is 145 degrees.
4. Sauté the onions and bell peppers until translucent in the olive oil; add the garlic, creole seasoning and salt.
5. Cook for 2 minutes then add the tomato strips.
6. Deglaze with the Chardonnay and add the heavy cream.
7. 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.
8. Place two crepes on each plate and pour the sauce over.

Yield: 6 appetizer servings

Guy D. Sockrider, C.E.C.

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