Recipe of the day

Louisiana Crawfish Crepes

The Crepe:

12 each crepe shells

8 ounces fresh goats cheese

¾ ounce shallots

Pinch salt

Pinch freshly ground pepper

The Sauce:

1-ounce extra virgin olive oil

4 ounces onions, diced

2 ounces green bell pepper, diced

2 ounces tomato strips

½ ounce garlic, finely minced

¾ ounce chardonnay

¾ ounce flour

¾ ounce Creole seasoning

8 ounce fresh Louisiana Crawfish tails

2 ounces butter, unsalted

½ ounce salt

¾ quart heavy cream

The Procedure:

Cream the goat cheese with the shallots, salt and pepper in a mixer. Divide the filling between the 12 crepe shells and roll the crepes. Heat in a 350-degree oven until the internal temperature is 145 degrees.

Sauté the onions and bell peppers until translucent in the olive oil; add the garlic, Creole seasoning and salt. Cook for 2 minutes then add the tomato strips. Deglaze with the Chardonnay and add the heavy cream. Stir until smooth and continue to cook until the sauce clings to the back of a spoon, add the crawfish tails,  break the butter into the sauce while stirring.  Place two crepes on each plate and pour the sauce over.

Yield; 6 appetizer servings.