Prep Time: 1 Hour
Yields: 8–10 Servings or 20 Crêpes

Comment:
This is no run-of-the-mill crêpe. With these delicate crêpes stuffed with a deliciously rich crawfish filling, Fridays in Lent never tasted so good. 

Ingredients for Crêpes:
4 eggs, lightly beaten
1½ cups milk
2 tbsps melted butter
1 cup flour
pinch salt
½ cup vegetable oil for frying

Method for Crêpes:
In a large mixing bowl, whisk together eggs, milk and melted butter. Slowly add flour and continue to blend until batter is smooth and a consistency of heavy whipping cream is achieved. Season with salt. NOTE: It is best to make crêpe batter prior to use and refrigerate 6–12 hours. Place 2 (6-inch) crêpe pans over medium-high heat. Add 2 tablespoons vegetable oil into the first pan and swirl until bottom of pan is coated and oil is hot. Pour excess oil into second crêpe pan and heat. Place approximately 2 ounces of crêpe batter into first pan, tilting in a circular motion until batter spreads evenly. Cook crêpe until outer edges are lightly browned and loosen from pan. Using a thin spatula, flip crêpe over and cook 1 additional minute. Remove crêpe from pan with spatula and place between plastic wrap or parchment paper to prevent sticking. Continue cooking process, using both pans, until all batter is used. Set crêpes aside and keep warm.

Ingredients for Crawfish Filling:
1½ pounds crawfish tails
¼ cup unsalted butter
½ cup diced onions
½ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
2 tbsps minced garlic
4 tbsps flour
¼ cup white wine
3 cups shellfish stock
1 tbsp tomato paste
½ cup heavy whipping cream
½ cup sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste

Method for Crawfish Filling:
In a saucepan, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add crawfish tails and cook 2–3 minutes, stirring occasionally. Sprinkle in flour, stirring well into mixture, and cook an additional 30 seconds. Add wine, stock and tomato paste and whisk until well combined. Bring to a simmer and cook 10 minutes. Add cream, green onions and parsley and return to a simmer. Adjust seasonings to taste using salt, peppers and granulated garlic. To serve, spoon an equal portion of crawfish mixture down the center of each crêpe. Roll each crêpe to enclose filling and place, seam-side down, on a serving platter. Top filled crêpes with hot crawfish sauce and serve immediately.