Crepes with Salmon Filling
Submitted by Murray
Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThese salmon crepes are the kind of dish that looks like you spent all afternoon in the kitchen but actually came together in half an hour.
Sauteed mushrooms, onion, and celery get thickened into a sauce with chicken broth, then folded with flaked salmon, sour cream, pimiento, and parsley.
The filling gets rolled inside crepes, lined up in a baking pan, blanketed with Swiss cheese, and broiled until the cheese is melted and golden.
Serve with lemon wedges and accept the compliments.
Kitchen Tips
- Drain the canned salmon well and pick through it for any skin or bones before flaking
- Roll the crepes seam-side down so they hold their shape under the broiler
- Watch the cheese closely under the broiler; Swiss browns fast and can go from bubbly to burned in seconds
- Fresh salmon works beautifully here too; just poach or bake it first and flake it into the filling
Ingredients
Directions
Melt margarine in skillet; add fresh sliced mushrooms and sauté about 2 minutes.
Add the onion and celery and continue to sauté for 3 to 4 minutes longer.
Blend in the flour and cook, stirring constantly, for 1 to 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 ¼ cup filling on each of the crepes.
Roll crepes and place seam side down in greased baking pan in single layered cheese is melted.
Place under broiler for 2 minutes to brown cheese.
Serve immediately with lemon wedges.
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