Salmon Crepes
Cook time:
Total time:
Serves: 8 servings
Ingredients
- Salmon Crepes Filling
- Prepare Basic Crepes
- 1 lb can salmon, drained and flaked
- 3 oz can mushrooms, chopped
- 3 hard cooked eggs, chopped
- ¼ cup onion, finely chopped
- ¼ tsp salt dash pepper
- ¼ cup SACO Cultured Buttermilk Blend
- ¾ cup milk
- ¼ cup celery, chopped
- 1½ tsp lemon juice
- Cheddar Cheese Sauce
- ¼ cup butter or margarine
- ¼ cup flour
- 2 cups water
- ½ cup SACO Cultured Buttermilk Blend
- 3 oz sharp Cheddar cheese, cubed
- 1 tsp salt
- ½ tsp white pepper
Instructions
- Salmon Crepes Filling
- Preheat oven to 400°F.
- Place all ingredients in large mixing bowl and blend well.
- Put about 2 Tbsp of filling on each crepe, roll up, and put in well-buttered shallow baking dish. Pour cheese sauce over crepes and bake for 15 to 20 minutes, or until hot and bubbly.
- Makes enough filling for about 16 crepes.
- Cheddar Cheese Sauce
- Melt butter and blend in flour.
- Gradually stir in water.
- Add Buttermilk Blend and blend with wire whisk.
- Cook over medium heat, stirring constantly until thickened.
- Add cheese and stir over low heat until melted.
- Season to taste.
