Crepes With Salmon Filling
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 6
 

Ingredients:

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 medium crepes -- *see note
1 cup Swiss cheese -- shredded
1 slices lemon wedges -- for garnish
 

Preparation:

Recipe by: Jo Anne Merrill Preparation Time: 0:30 * You can buy crepes already prepared or make your own from the "Basic Crepe Recipe" in this [conference]. 1. Melt margarine in skillet; add fresh sliced mushrooms and sauté about 2 minutes. Add the onion and celery and continue to sauté 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 layered cheese is melted. 5. Place under broiler for 2 minutes to brown cheese. 6. Serve immediately with lemon wedges.