Crepes with salmon filling

 
                         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.