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Name: Trout Crepes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1/4 c Flour; 4 c Cooked, skinned, deboned; Trout; 1/4 ts Pepper; 1 c Water; 1 1/3 c milk; 4 Eggs; 1/3 Onion minced; 1 Garlic minced; 1 c Flour; 2/3 c Sauterne; 1/2 ts Salt; 1/3 c Butter

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INGREDIENTS

1/4 c Flour
4 c Cooked, skinned, deboned
Trout
1/4 ts Pepper
1 c Water
1 1/3 c milk
4 Eggs
1/3 Onion ; minced
1 Garlic ; minced
1 c Flour
CREPES
2/3 c Sauterne
1/2 ts Salt
FILLING
1/3 c Butter

INSTRUCTIONS

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.

NOTES

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Trout Crepes

1/4 c Flour
4 c Cooked, skinned, deboned
 Trout
1/4 ts Pepper
1 c Water
1 1/3 c milk
4 Eggs
1/3 Onion minced
1 Garlic minced
1 c Flour
 CREPES
2/3 c Sauterne
1/2 ts Salt
 FILLING
1/3 c Butter

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.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 20 Servings

Calories: 136
Calories from Fat: 74 (54%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.8g
Cholesterol 219.9mg		68 %
Sodium 93.8mg		3 %
Potassium 89.4mg		2 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 7.7g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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