Crepes With Salmon Filling
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 88.74 ml margarine
- 226.79 g mushroom, sliced
- 236.59 ml celery, diced
- 118.29 ml yellow onion, diced
- 118.29 ml all-purpose flour
- 354.88 ml chicken broth
- 4.92 ml Worcestershire sauce
- 4.92 ml lemon juice
- 453.59 g salmon, canned
- 236.59 ml sour cream
- 14.79 ml pimiento, chopped
- 14.79 ml fresh parsley, chopped
- 12 crepes
- 236.59 ml swiss cheese, shredded
- lemon wedge, for garnish
directions
- 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.
- Add the chicken broth, lemon juice and Worcestershire sauce.
- Cook over low heat, stirring constantly, until mixture thickens.
- Blend in the flaked salmon, sour cream, pimientos and parsley.
- Heat 1 minute.
- Place 1/4 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.
- Place under broiler for 2 minutes to brown cheese.
- Serve immediately with lemon wedges.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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