Sunday, February 12, 2012

Crayfish and Goat Cheese Crepes

Here's another one from my class outings w/the Connecticut Cajun (Phil Hubbard). It's a two part-er the crepes first, Phil calls them Big Easy Crepes:

1 1/3 cups whole milk
1 cup all-purpose flour
3 large eggs
3 tbs unsalted butter
1 tbs sugar
1/4 tsp salt

Mix all ingredients in blender til smooth. Cover batter and chill for @ 15 minute no longer than a day. Spray 7" non stick w/vegetable oil. Ladle w/small ladle (3-4 tbs) batter in center of pan. Swirl to coat entire pan.Cook until the edges are light brown (about 1 min) Gently loosen edges (w/spatula) and turn over to cook it will begin to brown in spots in 30seconds or so.@ that time transfer to another plate and cover w/paper towel. Repeat action till batter is all used (adding spray oil as needed). Remember to put paper towels between crepes and covering the last.
(makes about 20)

Now for the filling:
1 oz yellow onion (diced)
1/2 oz. green pepper (diced)
1 oz tomato (diced)
1/4 garlic (minced)
1/4  tsp Joe's Stuff (Creole seasoning)
4 oz Crawfish tails
1 oz white wine
1oz unsalted butter
1 tbs oil
5 oz Goat Cheese
1/4 tsp salt
1/2 tsp chives (chopped)
1/2 tsp shallots (green onions chopped)

Add oil to saute' pan add peppers an onions saute' till soft.  Add  tomato, garlic and seasoning saute for 30 seconds add the tails and saute' for 30 more. Reduce heat slightly add wine the butter and adjust seasonings to your taste. Spoon onto warm crepes.  (filling serves 3)

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