If you need to have a more elegant lunch/dinner, this dish may be an option...
Crawfish and mushrooms crepes
Crepes. You can use your recipe, but here is the one that I use
300 grams milk
300 grams of water
230 grams of flour
1 pinch of salt
1/2 teaspoon of baking powder
Mix all together, and let it rest in the fridge for 30 minutes. Brush a pan with olive oil, and place less than half of a soup ladle of this batter in the hot pot. Let it cook for 1 minute, and turn it. The amount of crepes will be determined by the size of your pan. In my case, I ended up with 20 crepes.
2 leeks chopped
2 shallots chopped
2 garlic cloves chopped
300 grams mushrooms chopped
In a pan, place olive oil and sauté the leeks, shallots and garlic. Add the mushroom, salt and pepper. Let it cook until mushrooms are done. Let it cool.
Crawfish broth bechamel sauce
I made a bechamel sauce with the crawfish broth instead of milk
4 tablespoons butter
5 tablespoons flour
600 grams of crawfish broth
In a pot, melt the butter, and add the flour. Cook it for 2 minutes. Slowly add the crawfish broth, and stirring it constantly to avoid lumps. Cook it until it thickens. Add salt and pepper.
Mix the mushrooms with crawfish bechamel sauce. On a 1/4 of a crepe, place 2-3 tablespoons of this mushroom/bechamel mix.
On top, place 3-4 crawfish tales. Fold it in 4, and place it on an oven proof tray previously brushed with olive oil. Heat it in the oven for 7-10 minutes. As a choice, you can place some grated cheese on top 3 minutes before taking them out. ENJOY!!