2 cups crawfish tails
1/4 cup butter
1 tablespoon salt
1/3 cup chopped green onions
6 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons olive oil
2 tablespoons butter
Melt butter in a large skillet over medium heat. Add salt and green onions; stir-fry for 2 minutes, or until salty and slightly toasted.
In a large bowl, stir together flour, baking powder, cinnamon and milk. Beat in hot butter.
Spread 1/2 cup of the mixture onto the bottom of a greased 8x8 inch baking dish. Fold the bottom of the dish over the batter. Pour 1/2 cup of batter over the top, then fold over the back of the dish. Repeat with remaining batter and dish.
Bake for 45 minutes in the preheated oven, then reduce oven temperature to 325 degrees F (165 degrees C) and bake an additional 25 to 30 minutes, until a knife inserted into the center comes out clean.
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