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Crepes With Salmon Filling

Make Crepes With Salmon Filling at home with Celery Diced, Yellow Onions Diced, All Purpose Flour, Chicken Broth, and Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes.

2. 2

   Add the onion and celery and continue to saute for 3-4 minutes longer.

3. 3

   Blend in the flour and cook, stirring constantly, for 1-2 more minutes.

4. 4

   2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens.

5. 5

   3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1 minute.

6. 6

   Place 1/4 cup filling on each of the crepes.

7. 7

   Roll crepes and place seam side down in greased baking pan in single layerd cheese is melted.

8. 8

   5. Place under broiler for 2 minutes to brown cheese.

9. 9

   Serve immediately with lemon wedges.