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Salmon Crepes |
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Serves: 8 Print this Recipe1/2 pound mushrooms sliced 3/4 cup green onions 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. Salmon Crepes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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