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Trout Crepes

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy Seafood 20 Servings

INGREDIENTS

4 Eggs
1 c Water
1 c Flour
1/3 Minced onion
1/4 t 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 t Salt

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 129
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 86.1mg
Sodium: 108.6mg
Potassium: 212.5mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: <1g
Protein: 10.6g


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