Salmon Crèpes With Tarragon Sauce

Submitted by Julie Bs Hive

"This delicious dish an be prepared ahead of time and refrigerated, simply increase baking time by 25-30 minutes. From My Great Recipes."

 

• Ready In: 1hr 20mins
• Ingredients: 21
• Serves: 4-6

ingredients

• CREPES

• 1 cup all-purpose flour
• 3⁄4 cup water
• 2⁄3 cup milk
• 3 eggs
• 2 tablespoons salad oil
• 1⁄4 teaspoon salt

• FILLING

• 1 (15 1/2 ounce) can salmon, drained and flaked
• 4 green onions, thinly sliced
• 1⁄8 teaspoon white pepper
• 1 egg, slightly beaten
• 1⁄2 cup soft breadcrumbs

• SAUCE

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon dried tarragon leaves
• 1 dash cayenne pepper
• 1 1⁄2 cups half-and-half
• 1⁄4 cup dry white wine
• 1⁄4 cup fresh parsley, finely chopped
• 2 cups monterey jack cheese, shredded

directions

1. MAKE CRÈPES:

2. Combine all ingredients in a blender and whirl at high speed until well combined. Refrigerate 1 hour. Make crèpes using a lightly oiled 7-in pan.

3. MAKE FILLING:

4. Lightly mix salmon, green onions, pepper, egg and crumbs.
5. Fill and roll crepes, using about 2 tablespoons salmon mixture for each. Place side-by-side in a buttered 13x9 baking dish.

6. MAKE SAUCE:

7. Melt butter in a 2-quart saucepan, then stir in flour. Cook until bubbly. Add salt, dry mustard, tarragon and cayenne. Remove from heat. Gradually stir in half-and-half and wine. Return to heat. Cook, stirring constantly until thick. Mix in parsley.

8. BAKE:

9. Pour sauce over crèpes Sprinkle evenly with cheese. Bake at 400° for 20 to 25 minutes until heated through and lightly browned.