Crawfish Crepes

For two crepes sauté 2 cups crawfish meat in butter with 1 tablespoon each finely-chopped shallots, scallions and a crushed garlic clove; season with salt, a dash or so of cayenne, add a half cup Béchamel, a splash of dry white wine and reduce until mixture is bound. Fill crepes and top with a  lemon and wine cream sauce. Crepes, filling and sauce can be made ahead separately to throw together for a wedding brunch, closing night at the theatre or that inevitable tedious luncheon following a gender confirmation.

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