Trout Crepes

60 minutes Prep: 20 minutes Cook: 40 minutes

79 calories per serving view nutrition facts

20 servings suggest servings

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Ingredients


crepes
4	large	eggs
1	cup	water
1	cup	flour, all-purpose

Filling
1/3	each	onion	minced
1/4	teaspoon	black pepper
1	each	garlic clove	minced
1 1/3	cups	milk
1/3	cup	butter
2/3	cup	sauterne
1/4	cup	flour, all-purpose
4	cups	trout, skinned, deboned	cooked
1/2	teaspoon	salt

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 degree oven for 10 minutes.

Serve crepes topped with remaining filling.

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Nutrition Facts

Serving Size 52g

Amount per Serving

Calories 79 51% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 52mg	17%
Sodium 102mg	4%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 3.0g	5%