Crepes with salmon filling
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Margarine |
| ½ | pounds | Mushrooms -- sliced |
| 1 | cup | Celery -- diced |
| ½ | cup | Yellow onions -- diced |
| ½ | cup | All-purpose flour |
| 1½ | cup | Chicken broth |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Lemon juice |
| 16 | ounces | Salmon, canned |
| 1 | cup | Sour cream |
| 1 | tablespoon | Pimientos -- chopped |
| 1 | tablespoon | Fresh parsley -- chopped |
| 12 | Crepes -- *see note | |
| 1 | cup | Swiss cheese -- shredded |
| Lemon wedges -- for garnish | ||
Directions
* You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this cookbook. 1. Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes. Add the onion and celery and continue to saute for 3-4 minutes longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes.
2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens.
3. Blend in the flaked salmon, sour cream, pimientos and parsley.
Heat 1 minute.
4. Place ¼ cup filling on each of the crepes. Roll crepes and place seam side down in greased baking pan in single layer. Spoon remaining filling over crepes; sprinkle with Swiss cheese and bake in preheated 350-degree oven 20 minutes or until hot and cheese is melted.
5. Place under broiler for 2 minutes to brown cheese. Serve immediately with lemon wedges.
Recipe By : Jo Anne Merrill