Crepes With Salmon Filling Recipes

Steps:

• 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.
• 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 1/4 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.
• Place under broiler for 2 minutes to brown cheese.
• Serve immediately with lemon wedges.

Steps:

• Mix salt with flour and add the eggs until you get thick paste. Then pour in cold milk slowly while whisking, to prevent formation of lumps. Add melted butter and let rest 1 hour.
• Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.
• Bring the wine to a boil with salt, pepper, tarragon stems and some butter. Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear. Remove fish, crumble it. Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely. Add the chopped tarragon leaves at the end. Place the fish back in the sauce and fill each crepe with a small amount of filling and roll. Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling. Garnish with chopped hard-boiled eggs.

Steps:

• CREPES.
• Combine flour and salt in a medium sized blow.
• Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
• Melt butter and stir into batter.
• Cover and chill two hours.
• Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right.
• Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
• Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
• As crepes are baked, stack on a plate with paper towels between; keep warm.
• Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
• FILLING.
• Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
• Cook, stirring constantly until bubbly.
• Stir in salt, pepper, tarragon and cream.
• Continue cooking and stirring until sauce thickens and boils for 1 minute.
• Beat egg yolks slightly in a small bowl; stir in about half of the sauce (while it is still hot), then stir back into remaining sauce in pan.
• Cook 1 minute longer, remove from heat.
• Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce.
• Place heaping tbsp of the salmon mixture on each crepe; roll up, jelly roll fashion and place in a single layer in a buttered broilerproof dish, 13X9X2.
• Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
• Bake in a 400 oven for 10 minutes or until bubbly (if you prefer top slightly brown, place in broiler for 2 to 3 minutes).
• Serve hot.