Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPES-----
4 Eggs
1 c Water
1 c Flour
-----FILLING-----
1/3 Minced onion
1/4 ts Pepper
1 Clove garlic, minced
1 1/3 c Milk
1/3 c Butter
2/3 c Sauterne
1/4 c Flour
4 c Cooked, skinned, deboned
Trout
1/2 ts Salt
In cooking the crepes, before filling and rolling up
with the trout mixture, a 6-inch skillet is handy.
Makes 20 crepes. NOTE: To make crepes, mix the
ingredients for the batter together thoroughly and let
rest for at least 1 hour. Brush skillet with a little
butter, heat until almost smoking, and pour enough
batter to thinly cover bottom of pan after it is
tipped to spread evenly to edges. Cook over medium
heat, turning when bubbles appear on surface; cook
other side until lightly browned. Repeat, making 20
crepes in all, set aside.
Cook and stir onion and garlic in butter until onion
is tender. Remove from heat. Blend in flour, salt,
and pepper. Cook over low heat, stirring, until
mixture is bubbly. Remove from heat. Stir in milk and
wine. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in trout pieces. Fill each crepe
with 2 tablespoons filling. Heat crepes at 350 degree
oven for 10 minutes. Serve crepes topped with
remaining filling.
