No Need to Stand in Line :: Crawfish Crepes at Home

Missing out on French Quarter Fest this year? Bummer! Why not create a fest favorite at home? Muriel’s Crawfish & Goat Cheese Crepes are one of my must-have dishes when we are at French Quarter Fest, so I tried my hand at my own version based on this one.

Crawfish & Goat Cheese Crepes

You can use store-bought crepes to make this recipe come together even faster, but homemade crepes are so easy to make!

For the Crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

For the Filling:
  • 4 ounces goat cheese
  • 8 ounces cream cheese, softened
  • 4 ounces Alouette Garlic & Herb spreadable cheese

For the Crawfish Sauce:

  • 2 tablespoons butter, divided
  • 2 cups trinity (chopped onion, green bell pepper, and celery)
  • 1 can stewed tomatoes, drained & diced
  • 1 tablespoon garlic, chopped
  • 1 1/2 tablespoons Creole seasoning
  • 1 pound crawfish tails and/or shrimp (or add more if you’ve got ‘em leftover from a boil!)
  • 3/4 cup white wine or chicken broth
  • 2 cups of heavy cream

For the Crepes: In a blender, combine all ingredients until smooth. Heat a lightly oiled skillet over medium-high heat and add 1/4 cup of batter, carefully swirling it around the pan to coat it evenly. Cook the crepe for about 2 minutes until the bottom is light golden brown. Carefully flip and cook the other side for 1 minute. Repeat with the rest of the batter. Set aside.

For the Filling:
Combine the three cheeses until uniform. You can use a mixer if you prefer. If you want to pipe the filling into the crepes, scoop the filling into a Ziploc or pastry bag with the corner snipped.

For the Crawfish Sauce:
Melt 1 tablespoon butter in a skillet over medium-high heat, add trinity and garlic and sauté until soft, then add the tomatoes and Creole seasoning. Add in the white wine or chicken broth and sauté for another minute. Add the heavy cream and stir to combine. Let it cook down until the sauce thickens, about 10-15 minutes. Add in the crawfish tails and saute another minute until heated through. Finish the sauce by adding the last tablespoon of butter.
To assemble: Spoon or pipe filling into the crepes and roll. Top with crawfish sauce. Enjoy!

What’s your favorite French Quarter Festival dish?

Joey Yearous
Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. A short 19 months later, their daughter Sloane arrived and their caboose Nicholas completed their family 17 months after that. Though she’s always had a passion for writing, it’s her work in whole-home generator sales that pays the bills. Her 3 kiddos keep her busy, but when she’s got a free moment, you can find her cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.


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