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Andy's Salmon Crepes

Source of Recipe


Jill Touslee






List of Ingredients



• 1/2 lb. sliced mushrooms
  
• 1/2 cup diced yellow onions
  
• 1 cup diced celery
  
• 6 Tbsp margarine (or olive oil)
  
• 1/2 cup all-purpose flour
  
• 1-1/2 cups chicken broth (for backpacking, use bouillon and hot water)
  
• 1 tsp Worcestershire sauce
  
• 1 tsp lemon juice
  
• 16 ounces salmon (flaked), canned or pouch
  
• 1 cup sour cream
  
• 1 Tbsp dried tomatoes, broken into pieces
  
• 1 Tbsp chopped fresh parsley (dried works, when backpacking)
  
• 12 crepes (or flour tortillas)
  
• 1 cup shredded Swiss cheese
  






Instructions



1. Pre-chop and pack everything (mushrooms, onions, celery) in a cooler or with a chill pack.
   
   
2. At camp: Melt margarine in a skillet; add fresh sliced mushrooms, and saute about 2 minutes. Add the onion and celery and saute for 3 to 4 minutes more. Blend in the flour and cook, stirring constantly, for 1 to 2 more minutes.
   
   
3. 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, tomatoes and parsley. Heat 1 minute.
   
   Place 1/4 cup filling on each of the crepes (or tortillas). Add Swiss cheese, if desired. Roll. Eat like a burrito. (It can be helpful to warm the tortillas in a skillet.)
   
   Serves 6