Name: Trout Crepes
Ingredients: 4 Eggs; 1 c Water; 1 c Flour; 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

O Christless man! You too will hear that voice. Your soul will hear it in hell, your body will hear it in the grave; and death and hell will give up the dead which are in them. You will not hear His voice now, but you must hear it then. You will come forth, like Lazarus, and stand before God. Perhaps you would like to lie still in the grave. Oh! Let the rocks fall on me, and the mountains cover me. Perhaps you will cling to the sides of the grave, and clasp your frail coffin in your arms. Perhaps your soul would wish to lie still in hell. Oh! Let me alone! Let the burning wave go over forever, let the worm gnaw and never die. But you must come forth to the resurrection of damnation. You must rise to shame and everlasting contempt.

Robert Murray McCheyne

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	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

INSTRUCTIONS

CREPES
FILLING
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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