Crawfish Crepes Recipes

Steps:

• Topping: Place oil in a saute pan. Add onions and peppers and saute until softened. Add tomato, garlic, and creole seasoning; saute 30 seconds. Add wine, saute 30 seconds more, then cream, butter, and crawfish tails. Heat through. Mix cornstarch with water and add to pan. Simmer a few minutes to thicken. If additional thickening is needed, add a little more cornstarch dissolved in a small amount of water. Adjust seasoning as needed and pour over warm crepes. Crepe filling: Mix all ingredients together, divide between 12 large crepes or 24 mini crepes. Crepes: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for at least 15 minutes and up to 1 day. (I skipped this step and they were still great. No problems with tearing.) This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Heat a flat griddle to 350 degreees. Add a light coat of butter to the griddle. Pour 1 oz batter for large crepes, or 2 tbsp batter for mini crepes. Use bottom of measuring cup to spread batter in thin circles. No need to add more butter for next batch. Cook until batter is no longer white, about 30 seconds and flip. Cook for another 10 seconds and remove to cooling rack. 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. Assembly: Lightly spray a large glass baking dish with non-stick spray. Divide filling among crepes. Roll and place in baking dish, seam side down. (Can be covered and refrigerated at this point.) Heat in 350 degree oven for 15-20 minutes. Place 2 mini crepes on a plate and top with crawfish topping.

Steps:

• In a large oval roasting pan or large pot, heat the vegetable oil on medium-high heat for 5 minutes.
• Meanwhile, in a separate saucepot, add the chopped crawfish, butter, paprika, 2 quarts of the seafood stock and 2 ounces of the Creole seasoning, bring to a boil and lower to a simmer.
• When the oil in the roasting pan is hot, stir in the flour and cook, stirring constantly, until the mixture is medium brown in color (a similar color to peanut butter). Turn off the heat and immediately add the onions, bell peppers and celery. Add the hot sauce, Worcestershire, black pepper, parsley flakes, granulated garlic, cayenne, basil, bay leaves and remaining 2 ounces Creole seasoning, stirring constantly. Add the tomato soup and remaining 8 quarts seafood stock and stir. Bring the mixture back to a boil over medium-high heat and simmer for 15 minutes, stirring. Add the crawfish and butter mixture and continue cooking for 30 minutes, stirring regularly. Stir in the cream of mushroom soup and simmer for another 30 minutes. Add the whole crawfish tails and remove from the heat.

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.