Crepes With Salmon Filling

Recipe Ingredients

6 tablespoons	90ml	Margarine
1/2 lb	227g / 8oz	Mushrooms - sliced
1 cup	110g / 3.9oz	Celery - diced
1/2 cup	31g / 1.1oz	Yellow onions - diced
1/2 cup	31g / 1.1oz	All-purpose flour
1 1/2 cups	355ml	Chicken broth
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Lemon juice
16 oz	454g	Salmon - canned
1 cup	237ml	Sour cream
1 tablespoon	15ml	Pimientos - chopped
1 tablespoon	15ml	Fresh parsley - chopped
12		Crepes - *see note
1 cup	146g / 5.1oz	Swiss cheese - shredded
		Lemon wedges - for garnish

Recipe Instructions

Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference].

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 1/4 cup filling on each of the crepes. Roll crepes and place seam side down in greased baking pan in single layered cheese is melted.

5. Place under broiler for 2 minutes to brown cheese.

6. Serve immediately with lemon wedges.

Source:
Christophe Ritoux, Cajun House

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