Serves: 6
Total Calories: 537

3/4 cup all-purpose flour, sifted (for crepes)
3/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons butter (for crepes & sauce)
3 tablespoons flour (for sauce)
dash of pepper
1/4 teaspoon leaf tarragon, crumbled
1 1/2 cups light cream or table cream
2 eggs yolks, , slighty beaten
1 pound can salmon, drained, boned & flaked
1 tablespoon freeze dried chives
1 tablespoon lemon juice
3 tablespoons grated Parmesan cheese

1. Combine the 3/4 cup flour and 1/4 teaspoon of the salt in a medium-size bowl.
2. Beat eggs until blended in a small bowl stir in milk beat into flour mixture until smooth.
3. Heat a 7-inch frying pan slowly test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Grease pan lightly with butter.
4. Measure batter, 2 tablespoons at a time, into pan, tilting pan to cover bottom. Bake crepe 1 to 2 minutes, or until bottom browns turn bake 1 minute longer.
5. As crepes are baked, stack on a plate with paper toweling between keep warm. Repeat with remaining batter, buttering pan before each baking, to make 12 crepes.
6. Melt remaining 3 tablespoons butter in a medium-size saucepan blend in the 3 tablespoons of flour. Cook, stirring constantly, until bubbly. Stir in remaining 1/2 teaspoon salt, pepper, tarragon, and cream.
7. Continue cooking until sauce thickens and boils 1 minute. Beat egg yolks slightly in a small bowl stir in about half of the hot sauce, then stir back into remaining sauce in pan. Cook 1 minute longer,
remove from heat.
8. Blend 3/4 cup of the sauce with salmon and chives in a medium-size bowl stir lemon juice into remaining sauce.
9. Place a heaping tablespoon of the salmon mixture on each crepe roll up, jelly-roll fashion place in a single layer in a buttered broiler- proof dish, (13 x 9 x 2 inches). Pour remaining sauce over crepes:
sprinkle Parmesan cheese over all.
10. Bake in hot oven (400 degrees) 10 minutes, or until bubbly. (If you prefer top slightly brown, place in broiler for 2 to 3 minutes).

Nutritional Facts:

Serves: 6
Total Calories: 537
Calories from Fat: 354

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash