Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Worcestershire sauce
1 t 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 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 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.
