For two crepes, sauté 1 cup crawfish meat in butter with 1 tablespoon each finely-chopped shallots and scallions; season with salt, a dash of granulated garlic, and a bare sprinkle of cayenne. Add about a quarter cup of béchamel, a splash of dry white wine, and reduce until mixture is bound. Fill crepes and top with béchamel and lemon juice. Filling can be frozen.
