7 On Fulton: Crawfish And Asparagus Crepes
Chef David English

Crepe Batter
2 ½ cups flour
2 eggs
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. Rum
4 to 4 ½ cups milk
1/3 cup Clarified Butter (or melted butter)

Method: Put flour in a bowl and mix in eggs, sugar, salt. Then add 1 cup of milk at a time, mixing well to take out the lumps in the batter. Finish with adding the rum and butter. Let sit in the cooler for 30 minutes before using. Cook the crepes in a non stick pan on medium-hot heat.

Tasso Cream Sauce
½ lb. Tasso (small dice)
6 shallots
½ cup Rum
4 cups Louisiana Shrimp Stock
3 cups cream

Method: Saute the shallots and the tasso in a touch of oil for several minutes to bring out the flavor of the tasso. Add the Rum and reduce to dry. Then add the shrimp stock and reduce by 80%. Add the cream and reduce to sauce consistency.

Crawfish & Asparagus
1 lb. Louisiana crawfish tails
1 bunch asparagus

Add cooked asparagus and crawfish to the Tasso Cream Sauce. Fresh herbs and lemon add a great touch to the dish. Place half the crawfish mixture in the crepe and fold up. Add the remaining ingredients and sauce over the top.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

Two wines suggest for this dish are – a 2004 Naia, a crisp summer wine from Spain, and a Sierra Cantabria. You can chill this red wine.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.