Crawfish and mushrooms crepes

 

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

4 eggs

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.

Filling

2 leeks chopped

2 shallots chopped

2 garlic cloves chopped

300 grams mushrooms chopped

olive oil

salt

pepper

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

salt

pepper

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!!