Title: Trout crepes
 Categories: Seafood
      Yield: 20 Servings
 
MMMMM---------------------------CREPES--------------------------------
      4    Eggs
      1 c  Water
      1 c  Flour

MMMMM--------------------------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.