Crepes With Salmon Filling

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 tablespoons margarine
• 1/2 lb mushroom, sliced
• 1 cup celery, diced
• 1/2 cup yellow onion, diced
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 16 ounces salmon, canned
• 1 cup sour cream
• 1 tablespoon pimiento, chopped
• 1 tablespoon fresh parsley, chopped
• 12 crepes
• 1 cup swiss cheese, shredded
• lemon wedge, for garnish

Recipe

• 1 melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes.
• 2 add the onion and celery and continue to saute for 3-4 minutes longer.
• 3 blend in the flour and cook, stirring constantly, for 1-2 more minutes.
• 4 add the chicken broth, lemon juice and worcestershire sauce.
• 5 cook over low heat, stirring constantly, until mixture thickens.
• 6 blend in the flaked salmon, sour cream, pimientos and parsley.
• 7 heat 1 minute.
• 8 place 1/4 cup filling on each of the crepes.
• 9 roll crepes and place seam side down in greased baking pan in single layer.
• 10 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.
• 11 place under broiler for 2 minutes to brown cheese.
• 12 serve immediately with lemon wedges.