Crepes with Smoked Trout

• 1/2 cup flour
• 2 eggs
• 3/4 cup milk
• 2 teaspoons oil
• 250 g PHILADELPHIA Spreadable Cream Cheese
• 1/4 cup light sour cream
• 1/4 cup chopped chives
• Grated rind and juice of 1 lime lime Safeway 3 ct For $1.00 thru 02/09
• Tabasco* sauce
• 1 medium whole smoked trout, skin and bones removed and broken into pieces
• Chopped chives, for garnish
• Green salad, for serving

1. WHISK together the flour, eggs, milk and oil to form a smooth batter.
2. Allow to stand for 30 minutes.
3. POUR 23 tablespoons of the mixture into a greased, preheated crepe pan.
4. Cook the crepe until mixture is set on the top.
5. Turn the crepe over, cook for a further minute or until golden.
6. Continue with remaining batter to make 8 crepes.
7. COMBINE the PHILLY, sour cream, chives, lime rind, juice, Tabasco* and trout.
8. Divide the mixture into eight then spread down the centre of each crepe.
9. Roll gently to enclose the filling.
10. ARRANGE 2 crepes on each serving plate garnish with chives and serve with green salad.
11. Serve immediately.
12. HANDY TIP: Frozen crepes from the supermarket are a quick and easy alternative to making your own.
13. *TABASCO is a trademark of McIlhenny Co.

flour, eggs, milk, oil, philadelphia, light sour cream, chives, lime lime, sauce, trout, chives, green salad

Taken from www.kraftrecipes.com/recipes/crepes-smoked-trout-125477.aspx (may not work)