ULTIMATE SALMON CREPES

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Ultimate Salmon Crepes image

My mom always made these for special occasions. They are so delicious and make a very impressive presentation. Time to make includes the two hours to chill the crepe batter.

Provided by Vaguely Vegan

Categories     Canadian

Time 2h55m

Yield 24 crepes, 12 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1/2 teaspoon salt
4 eggs
2 cups milk
2 tablespoons melted butter
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon tarragon
1 1/2 cups half-and-half cream
2 egg yolks, slightly beaten
1 lb canned salmon, drained,deboned and flaked
1 tablespoon chives
1 tablespoon lemon juice
3 tablespoons grated parmesan cheese

Steps:

  • CREPES.
  • Combine flour and salt in a medium sized blow.
  • Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
  • Melt butter and stir into batter.
  • Cover and chill two hours.
  • Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right.
  • Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
  • Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
  • As crepes are baked, stack on a plate with paper towels between; keep warm.
  • Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
  • FILLING.
  • Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
  • Cook, stirring constantly until bubbly.
  • Stir in salt, pepper, tarragon and cream.
  • Continue cooking and stirring until sauce thickens and boils for 1 minute.
  • Beat egg yolks slightly in a small bowl; stir in about half of the sauce (while it is still hot), then stir back into remaining sauce in pan.
  • Cook 1 minute longer, remove from heat.
  • Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce.
  • Place heaping tbsp of the salmon mixture on each crepe; roll up, jelly roll fashion and place in a single layer in a buttered broilerproof dish, 13X9X2.
  • Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
  • Bake in a 400 oven for 10 minutes or until bubbly (if you prefer top slightly brown, place in broiler for 2 to 3 minutes).
  • Serve hot.

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