Serves: 8
Total Calories: 239

1/2 pound mushrooms sliced
3/4 cup green onion sliced
2 tablespoons butter or margarine
1/3 cup flour
2 cups half and half
1/2 teaspoon dill weed dried weed, crushed
1/2 teaspoon salt
Ground red pepper
1 (15 1/2-ounce) can red salmon
1 (4 1/2-ounce) can shrimp medium
2 tablespoons vermouth
16 crepes (see below)
green onion Sliced

In a large skillet over medium heat, sauté mushrooms and green onions in butter or margarine for 2 to 3 minutes or until limp.

Stir in flour. Cook and stir for 1 to 2 minutes. Add half-and-half, dill, salt and a dash of red pepper. Stirring occasionally, bring to a boil and boil until thickened set aside.

Drain, clean and flake salmon. Rinse and drain shrimp. Stir into sauce with vermouth. Cover and refrigerate up to 24 hours.

About 1 hour before serving, preheat oven to 350°. Grease two 15 1/2 x 10 1/2 x 1-inch jelly roll pans or baking sheets. Spoon 1/4 cup of the salmon filling down the center of each crepe. Place eight crepes, seam-side up, in each pan. Cover and bake for 12 to 15 minutes or until heated through.

Transfer crepes to serving platters or individual plates. Garnish with green onions.

Nutritional Facts:

Serves: 8
Total Calories: 239
Calories from Fat: 141

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