belle annee


Servings: 4

Read all about these delicious crepes in Jessica's most recent blog here. For more from Jessica, check out!

Notes: The easiest way to do this is to do a little work on Friday and a little on Saturday. Then you are ready for Crawfish Brunch on Sunday.

Make a batch of 12 crepes on Friday. After the crepes cool, pile them up, separated by parchment paper, and refrigerate them until Sunday.

On Saturday, the traditional day for a Crawfish Boil, fill a gallon size plastic bag full of leftover boiled crawfish and a handful of the leftover veggies. Stick them both in the refrigerator until Sunday.


Julia Child's Crepe Recipe:

4 large eggs
1 cup whole milk
1⁄2 teaspoon salt
2 cups flour
1⁄4 cup unsalted butter, melted
vegetable oil

For the Crawfish Filling

8 crepes from the recipe above
5 lbs crawfish or about a 1-gallon bag full (whole, not yet peeled)
Various crawfish boil leftover veggies (2 small ears of corn, a couple of potatoes, a few mushrooms, a link of sausage, an artichoke…whatever you put in there)
1 bunch cooked asparagus (about 24)
4 tablespoons butter
1/2 small yellow onion, diced (about 4 tablespoons)
1/3 small green bell pepper, diced (about 2 tablespoons)
2 cloves garlic
3 tablespoons flour
1/3 teaspoon liquid crab boil
1 tablespoon white wine
2 cups milk, warm
1/3 cup Italian Parsley, chopped
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Instructions for the Crawfish Filling

1. Preheat the oven to 250 degrees and insert two racks. Place the four serving plates in the oven each one with two crepes laying side by side on the plate.
2. Peel the crawfish, preserving the tail meat. Then cut the corn off of the cob, quarter your mushrooms, chop up the sausage and any other crawfish boil veggies you have. Put everything in separate bowls next to the stove.
3. Melt the butter over medium heat in a large sauté pan, and add the onion and bell pepper. Cook until translucent, about 5 minutes. Add the garlic and cook for another two minutes stirring frequently. Sprinkle the flour evenly around the entire pan and stir with a wooden spoon for a few minutes. Do not let the flour mixture brown.
4. Add the milk and whisk in quickly to keep lumps from forming. Then add the white wine, crab boil and half of the chopped parsley. Lower the heat and let cook for about 5 minutes. (It will thicken as it cooks)  Add the crawfish boil vegetables - adding a total of about one cup but adjust as you desire. Once the vegetables warm up in the sauce, fold in the crawfish tails and turn the heat to low.
6. Warm the asparagus by either dunking them in boiling water briefly or microwaving them. Then take the plates out and place two crepes on each plates.
7. Place 3 asparagus into the middle of each of the crepes and then scoop a ladle full of sauce over the the asparagus in each crepe. Fold the crepe in half so that the asparagus and crawfish and creme mixture are inside and the outside is dry. Scoop another ladle onto of the two crepes together and garnish with fresh chopped parsley. (Each person's serving should include two crepes, six asparagus and three ladles of sauce)
8. Serve immediately.

Instructions for Julia Child's Crepes

1. Add the wet ingredients to a blender.
2. Add the dry ingredients on top of the wet ingredients to that same blender.
3. Blend 1 minute, scraping down sides of container if necessary. Refrigerate for at least 2 hours or up to 24.
4. Heat a crepe pan or a non-stick frying pan over medium heat. Brush with vegetable oil
5. Using a dry measuring scoop pour in 1/3 cup of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
6. Cool on a rack or plate as you finish making the rest. Serve as desired.