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Crepes with Salmon Filling

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 tablespoons margarine
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½ pound mushrooms
sliced
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1 cup celery
diced
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½ cup onions
yellow, diced
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½ cup all-purpose flour
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1 ½ cups chicken broth
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1 teaspoon worcestershire sauce
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1 teaspoon lemon juice
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16 ounces canned salmon
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1 cup sour cream
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1 tablespoon pimentos
chopped
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1 tablespoon parsley leaves
fresh, chopped
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12 each crepes
*
1 cup swiss cheese
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1 wedges lemon
for garnish
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Ingredients

Amount Measure Ingredient Features
9E+1 ml margarine
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226.8 g mushrooms
sliced
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237 ml celery
diced
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118 ml onions
yellow, diced
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118 ml all-purpose flour
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355 ml chicken broth
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5 ml worcestershire sauce
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5 ml lemon juice
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462.4 ml/g canned salmon
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237 ml sour cream
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15 ml pimentos
chopped
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15 ml parsley leaves
fresh, chopped
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12 each crepes
*
237 ml swiss cheese
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1 wedges lemon
for garnish
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 36060% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 581mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 45g
Vitamin A 20% Vitamin C 9%
Calcium 27% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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