Trout Crepes
Submitted by rikker52
Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.
YIELD
20 servingsPREP
20 minCOOK
40 minREADY
60 minIf you want to make someone feel special, serve them crepes filled with trout in a wine cream sauce. It’s the kind of cooking that whispers “I made an effort” without screaming about it.
The crepes themselves are simple: eggs, water, flour, cooked thin in a buttered skillet until lightly golden. Let the batter rest an hour first and they’ll come out silky every time.
The filling is where things get rich. Onion and garlic sauteed in butter, thickened with flour, then loosened with milk and sauterne wine into a velvety sauce. Fold in flaked trout, spoon it into the crepes, roll them up, and warm the whole tray in the oven.
Extra sauce goes right on top. No holding back.
Chef Tips
- Rest the crepe batter for at least an hour. This lets the gluten relax and produces tender, pliable crepes instead of rubbery ones.
- Use cooked, flaked trout with bones carefully removed. Smoked trout also works beautifully if you want a deeper, smokier flavor.
- These can be assembled ahead, refrigerated, and baked just before serving. Add 5 extra minutes in the oven if going straight from the fridge.
Ingredients
Directions
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℉ (180℃) oven for 10 minutes.
Serve crepes topped with remaining filling.
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