Mixture:
2 eggs
2 yolks
2 tablespoons of butter or margarine at room temperature
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Filling:
2 smoked trouts
1 medium onion, diced
2 tablespoons of butter or margarine
3 tablespoons of chopped green onions
2 tablespoons of chopped parsley
Sauce:
1 1/2 cups of fresh cream, long-life or canned without serum
2 tablespoons of grated lemon rind
4 tablespoons of lemon juice
to taste salt
1 cup of grated Parmesan cheese
1 teaspoon of hot paprika
Mixture:
2 eggs
2 yolks
2 tablespoons of butter or margarine at room temperature
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Filling:
2 smoked trouts
1 medium onion, diced
2 tablespoons of butter or margarine
3 tablespoons of chopped green onions
2 tablespoons of chopped parsley
Sauce:
1 1/2 cups of fresh cream, long-life or canned without serum
2 tablespoons of grated lemon rind
4 tablespoons of lemon juice
to taste salt
1 cup of grated Parmesan cheese
1 teaspoon of hot paprika
To make the mixture: beat all the ingredients in a blender and let it rest in the refrigerator for 15 minutes
Fry approximately 1/4 cup of the mixture at a time, in a skillet with a 14 cm diameter bottom, until golden on both sides
Prepare the filling
Spread a little of the filling over the crepe and roll it up
Repeat this process until all the mixture has been used
Let it rest in the refrigerator at the time of serving
To serve, cover with the sauce
For the filling: remove the skin and bones from the trouts
Mince the meat and reserve
Fry the onion in butter or margarine until golden
Add the minced trouts, green onions, parsley, and simmer for 2 minutes, stirring constantly
To make the sauce: mix the cream, lemon rind, lemon juice, salt, and hot paprika
Let it rest in the refrigerator at the time of serving
To serve, add the grated Parmesan cheese and mix well
Serves 4-6 people
