Crepes with Salmon Filling

* Exported from MasterCook *

Crepes with Salmon Filling

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30
Categories : Casseroles Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons margarine
1/2 pound mushrooms -- sliced
1 cup celery -- diced
1/2 cup yellow onions -- 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 pimientos -- chopped
1 tablespoon fresh parsley -- chopped
12 crepes -- *see note
1 cup Swiss cheese -- shredded
lemon wedges -- for garnish

* You can buy crepes already prepared or make your own from the "Basic
Crepe Recipe" in this cookbook.

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 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.
5. Place under broiler for 2 minutes to brown cheese. Serve
immediately with lemon wedges.




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Serving Ideas : See the "Basic Crepe Recipe" in this cookbook.