Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CREPES--------------------------------
4 Eggs
1 c Water
1 c Flour

--------------------------FILLING-------------------------------
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

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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