Smoked Trout Pancakes

Crepe Mixture

• 1/2 cup flour
• 2 eggs
• 3/4 cup milk
• 2 teaspoons oil

Filling

• 250g PHILADELPHIA Spreadable Cream Cheese
• 1/4 cup light sour cream
• 1/4 cup chopped chives
• Grated rind and juice of 1 lime
• Tabasco sauce
• 1 medium whole smoked trout, skin and bones remove and broken into pieces
• Green salad, for serving 

• WHISK together the flour, eggs, milk and oil to form a smooth batter.  Allow to stand for 30 minutes.
• POUR 2-3 tablespoons of the mixture into a greased, preheated crepe pan.  Cook crepe until mixture is set in the top. Turn crepe over and cook for a further minute or until golden.  Continue with the remaining batter to make 8 crepes.
• COMBINE the PHILLY, sour cream, chives, rind and juice of lime, Tabasco sauce and trout. Divide PHILLY mixture and spread down the centre of the crepes. Roll gently to enclose the filling.  
• ARRANGE two crepes on each serving plate with green salad. Serve immediately.