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["Preheat the oven to 400 degrees F.", "For the purses: In a saute pan, heat the olive oil.", "When the pan is smoking hot, add the onions, peppers, shallots and garlic.", "Season with salt and pepper.", "Saute for 1 minute and remove from the heat.", "In a mixing bowl, combine the remaining ingredients with the Sauteed mixture.", "Mix until incorporated.", "Adjust the seasoning.", "Divide the crawfish filling into 8 equal portions.", "Spoon each portion in the center of the crepe.", "Gather the crepe at the top, forming a purse-like shape.", "Tie each crepe with a long chive.", "For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes.", "Add the shallots and garlic and continue sauteing for 1 minute.", "Add the heavy cream and season with salt, pepper, and Essence.", "Allow the sauce to reduce until slightly thick, about 3 to 4 minutes.", "Add the green onions and Crystal hot sauce.", "Finish the sauce with the butter.", "Reseason.", "For the purses: Place the purses in the oven and bake for 8-10 minutes until lightly golden.", "Remove from the oven.", "Spoon the sauce in the center of the platter.", "Arrange the purses over the sauce.", "Garnish with the Parmigiano-Reggiano cheese, red peppers and the grilled green onion.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
