Crepes with Salmon Filling
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
margarine
|
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | cup |
celery
diced |
|
| ½ | cup |
onions
yellow, diced |
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
lemon juice
|
|
| 16 | ounces |
canned salmon
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
pimentos
chopped |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 12 | each |
crepes
|
* |
| 1 | cup |
swiss cheese
|
*
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
margarine
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 237 | ml |
celery
diced |
|
| 118 | ml |
onions
yellow, diced |
|
| 118 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
lemon juice
|
|
| 462.4 | ml/g |
canned salmon
|
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
pimentos
chopped |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 12 | each |
crepes
|
* |
| 237 | ml |
swiss cheese
|
*
|
| 1 | wedges |
lemon
for garnish |
*
|
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.
