CRAWFISH CREPES

Steps:

• Topping: Place oil in a saute pan. Add onions and peppers and saute until softened. Add tomato, garlic, and creole seasoning; saute 30 seconds. Add wine, saute 30 seconds more, then cream, butter, and crawfish tails. Heat through. Mix cornstarch with water and add to pan. Simmer a few minutes to thicken. If additional thickening is needed, add a little more cornstarch dissolved in a small amount of water. Adjust seasoning as needed and pour over warm crepes. Crepe filling: Mix all ingredients together, divide between 12 large crepes or 24 mini crepes. Crepes: In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for at least 15 minutes and up to 1 day. (I skipped this step and they were still great. No problems with tearing.) This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Heat a flat griddle to 350 degreees. Add a light coat of butter to the griddle. Pour 1 oz batter for large crepes, or 2 tbsp batter for mini crepes. Use bottom of measuring cup to spread batter in thin circles. No need to add more butter for next batch. Cook until batter is no longer white, about 30 seconds and flip. Cook for another 10 seconds and remove to cooling rack. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. Assembly: Lightly spray a large glass baking dish with non-stick spray. Divide filling among crepes. Roll and place in baking dish, seam side down. (Can be covered and refrigerated at this point.) Heat in 350 degree oven for 15-20 minutes. Place 2 mini crepes on a plate and top with crawfish topping.