Salmon Filling for crepes
List of Ingredients
6 tb Margarine
1/2 lb Mushrooms; sliced
1 c Celery; diced
1/2 c Yellow onions; diced
1/2 c All-purpose flour
1 1/2 c Chicken broth
1 ts Worcestershire sauce
1 ts Lemon juice
16 oz Salmon, canned
1 c Sour cream
1 tb Pimientos; chopped
1 tb Fresh parsley; chopped
12 Crepes; *see note
1 c Swiss cheese; shredded
Lemon wedges; for garnish
Recipe
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.
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