Crepes and fillings can be made separately a day ahead and refrigerated. Alternatively, the crepes can be frozen in layers with greaseproof paper between them.
ingredients
makes 20
3/4 cup All purpose flour
1 egg, plus 1 egg yolk, lightly beaten
1 cup milk
4 - 5 teaspoons butter, melted
2 tablespoons chopped fresh chives
filling
1/2 pound smoked trout
1/2 cup cream cheese, at room temperature
1/4 cup sour cream
1/4 cup cream Tabasco sauce
2 teaspoons lemon juice
1 tablespoon chopped fresh chives
1 tablespoon drained capers, chopped
2 small gherkins, finely chopped
1 carrot, cut into julienne strips
1 celery stalk, cut into julienne strips
strips of fresh chives
method
1. Sift the flour into a bowl, make a well and gradually add the combined egg, yolk, milk and butter, mixing until smooth and free of lumps. Pour into a jug, cover and leave for 30 minutes.
2. Heat a crepe or skillet measuring 8 inch across the base and brush lightly with melted butter. Pour enough batter into the pan to thinly cover the base, pouring the excess back into the jug. (Add more milk if the batter is too thick.) Sprinkle some chopped chives over the batter and cook for about 30 seconds. Turn the crepe over and cook the other side until lightly brown. Transfer to a plate while cooking the remaining batter and chives.
3. Remove the skin from the trout. Carefully lift the flesh from the bones, keeping it as intact as possible and removing any stray bones. Divide into twenty even-sized pieces. Mix together the cream cheese, sour cream, cream, a few drops of Tabasco, lemon juice, chopped chives, capers and gherkins.
4. Blanch the carrot and celery in boiling water for 1 minute, then refresh in cold water. Drain and dry on crumpled paper towels.
5. Place a crepe on the work surface, chive-side-down. Spread with some of the filling mixture, then cut in half. Fold each half-crepe in half, so that the chives show decoratively. Repeat with the remaining crepes.
6. Arrange a piece of trout, a few sticks of carrot and celery, and 2 — 3 lengths of chives on each folded crepe, then roll up firmly like a cornet. The julienned vegetables should poke decoratively from the top of the crepe. Fold the top edge of each cornet over (you could use a little remaining filling to make them stick). Cover and refrigerate until ready to serve.
