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 garlic powder, a dash of cayenne, add about 3 tablespoons béchamel, a splash of dry white wine, and reduce until mixture is bound. Fill crepes and top with béchamel seasoned with cayenne, wine, and lemon juice. Filling can be frozen.
