Categories: Fish/sea 
      Yield: 20 servings 
  
-----------------------------------CREPES----------------------------------- 
      4    Eggs                                1 c  Flour 
      1 c  Water                          
 
----------------------------------FILLING---------------------------------- 
    1/3    Minced onion                      2/3 c  Sauterne 
    1/4 ts Pepper                            1/4 c  Flour 
      1    Clove garlic, minced                4 c  Cooked, skinned, deboned 
  1 1/3 c  Milk                                     Trout 
    1/3 c  Butter                            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.