Crepes with salmon filling

6 servings

Ingredients

Quantity Ingredient
6 tablespoons Margarine
½ pounds Mushrooms -- sliced
1 cup Celery -- diced
½ cup Yellow onions -- diced
½ cup All-purpose flour
1½ cup Chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
16 ounces Salmon, canned
1 cup Sour cream
1 tablespoon Pimientos -- chopped
1 tablespoon Fresh parsley -- chopped
12 Crepes -- *see note
1 cup Swiss cheese -- shredded
Lemon wedges -- for garnish

Directions

* You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this cookbook. 1. 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.

2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens.

3. Blend in the flaked salmon, sour cream, pimientos and parsley.

Heat 1 minute.

4. Place ¼ 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.

5. Place under broiler for 2 minutes to brown cheese. Serve immediately with lemon wedges.

Recipe By : Jo Anne Merrill

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