Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 1 cup water

  3. 1 cup flour --filling--

  4. 1/3 minced onion

  5. 1/4 teaspoon pepper

  6. 1 clove garlic -- minced

  7. 1 1/3 cups milk

  8. 1/3 cup butter

  9. 2/3 cup sauterne

  10. 1/4 cup flour

  11. 4 cups cooked -- skinned, deboned trout

  12. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : 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 350F oven for 10 minutes. Serve crepes topped with remaining filling.


Send feedback