Crepes With Salmon Fillingcasseroles, seafood 6 tablespoon margarine 1/2 lb mushrooms; sliced 1 cup celery; diced 1/2 cup yellow onions; diced 1/2 cup all-purpose flour 1 1/2 cup chicken broth 1 teaspoon worcestershire sauce 1 teaspoon lemon juice 16 oz salmon, canned 1 cup sour cream 1 tablespoon pimientos; chopped 1 tablespoon fresh parsley; chopped 12 crepes; *see note 1 cup swiss cheese; shredded 1 lemon wedges; for garnish already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 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 1/4 cup filling on each of the crepes. Roll crepes and place seam side down in greased baking pan in single layerd cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. Serve immediately with lemon wedges. |
