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Muriel’s Crawfish And Goat Cheese Crepes

This unlikely combination is an exceptionally pleasant surprise. It has become the signature appetizer at Muriel’s on Jackson Square. Not only is it served at both lunch and dinner, but at all the festivals attended by Muriel’s, this is the dish they bring. Even at the restaurant they buy the crepes ready-made. You have to serve a lot of crepes for making your own to be worthwhile.

Muriel's crawfish crepe as served at the French Quarter Festival.

Muriel’s crawfish crepe as served at the French Quarter Festival.

  • Crepes:
  • 12 oz. goat cheese
  • 8 oz. cream cheese
  • 2 tsp. shallot, chopped
  • 2 tsp. chives, chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 12 crepes, about 9″ in diameter
  • Crawfish sauce:
  • 1 Tbsp. oil
  • 1 oz. yellow onion, diced
  • 1/2 oz. bell pepper, diced
  • 1 oz. tomato, diced
  • 1/4 tsp. garlic, chopped
  • 1 tsp. Creole seasoning4
  • 4 oz. Louisiana crawfish tails
  • 1 oz. white wine
  • 3 Tbs. butter

1. In a food processor or bowl, combine all the crepe ingredients (except the crepes, of course), and beat until smooth and light. Pipe the mixture in a line across the crepes about as big around as your little finger. Roll up the crepes and set aside.

2. To make the sauce, heat the oil in a skillet over medium heat. In it cook the onions and peppers until soft but not browned. Add the tomato, garlic, and Creole seasoning, and cook until they’re heated through.

3. Add the crawfish tails and agitate the pan until they’re heated through. Add the wine and bring to a boil. Hold it there for about a minute, stirring the ingredients.

4. Cut up the butter and stir into the sauce. Spoon the hot sauce over the crepes. The best way to warm the crepes is in the microwave oven, about ten seconds per crepe.

Serve two crepes per person.

Serves six.

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