posted by Sparkie 01-27-102 5:55 PM
Salmon Crepes with Lemon Sauce
18 Crepes
1 lge (2 lbs.) can salmon
1 medium onion, chopped
1 cup chopped celery
2 hard boiled eggs, chopped
1 cup of fresh mushrooms
1/2 tsp salt
1/4 tsp black pepper
Lemon Sauce:
1 cup of cream
3/4 lbs. (375 g) cream cheese
2/3 cup lemon juice
2/3 cup melted butter
1/4 tsp salt
1/4 tsp cayenne Pepper (optional)
Chopped parsley
Make the crepes using a basic crepe batter (not sweet) and set aside.
Drain salmon and break up. Mix the salmon with the onion, celery, eggs, mushrooms salt & pepper and set aside
In the top of a double boiler, whip the cream.--place over simmering water and add the diced cream cheese, lemon juice, butter, salt and cayenne pepper. Stir until smooth and thick. Pour about 2/3 of the sauce into the salmon mixture. Fill the crepes with the salmon mixture, fold over and place in a buttered shallow baking dish. Pour on the remaining sauce and bake in a 350 degree oven for about 20 minutes. Serve immediately sprinkled with chopped parsley.