Muriel’s Shrimp & Goat Cheese Crepes

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The first thing Maggie ever ate in New Orleans was this appetizer. She talked about this dish for years, and every trip to New Orleans since has included a meal at Muriel’s, most famously her 90th birthday lunch.

Maggie’s 90th Birthday Crepes

Author Susan

Ingredients

Shrimp Sauce

  • 2 tablespoons onion, diced
  • 1 tablespoon Bell pepper, diced
  • 2 tablespoons tomatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon creole seasoning
  • 1/2 pound shrimp, peeled
  • 1 ounce Chardonnay
  • 1 ounce unsalted butter
  • 1 tablespoon olive oil
  • 2 cups heavy cream
  • salt & pepper to taste

Crepe filling

  • 3 ounces goat cheese
  • 2 ounces cream cheese
  • 1/2 teaspoon shallot, minced
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Crepes

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

Instructions

First, make the crepes.

  • Combine flour and salt in a large bowl.
  • In a separate bowl, whisk eggs, milk, and melted butter together.
  • Slowly pour milk mixture into flour, whisking continuously until a smooth batter forms. Don’t over-whisk, small lumps are fine.
  • Cover the bowl and refrigerate batter 30 minutes minimum, two hours maximum.
  • Lightly grease a skillet with butter, then place over medium heat. Pour 1/4 cup batter into pan and immediately swirl to evenly distribute batter in a thin circle.
  • Cook 1 or 2 minutes, then gently loosen and flip. Cook 1 minute on second side. Remove to a plate.
  • Cook the rest of the crepes, stacking them on the plate, and keep covered with a clean dish towel at room temperature until it is time to assemble.

Next, make the sauce.

  • Sauté onions and bell pepper in olive oil until soft.
  • Add tomato, garlic, and Creole seasoning. Sauté 30 seconds.
  • Add white wine and deglaze the pan.
  • Add cream and simmer until sauce is reduced and coats the back of a spoon.
  • Stir in butter, shrimp and salt. Sauté until just cooked through and remove from heat.

Finally, fill and assemble the crepes.

  • Combine all the filling ingredients.
  • Spoon or pipe into crepe and roll up.
  • Place one filled crepe on the center of each plate, place the second perpendicular across the first.
  • Warm the sauce and spoon over the crepes. Makes four servings of two crepes.

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