Salmon Crepes
my recipe
Feb. 2003
Crepes
Mix pinch of salt with 1 cup sifted flour. Add 2
eggs to create thick paste. Slowly whisk in 1/2 cup milk.
Add in 1 tablespoon melted butter.
Let rest at least one hour. Makes about 10 crepes.
Filling
Saute sliced mushrooms and sliced asparagus spears.
Bring 1 cup white wine to boil with salt, pepper. At
end, add smoked salmon pieces and smoked ham or other
accompanyments.
Make Bechamel sauce:
Melt 2 tablespoons butter over low hear. Blend in 2
tablespoons flour (drop in all at once) and 1/4 teaspoon salt.
Add 1 cup milk slowly; cook over moderate heat, stirring
constantly, until flour comes to full temperature and mixture thickens
(several minutes). Add spices or herbs (at least pepper). Makes
about 1 cup.
Stir filling into Bechamel sauce.
Assemble crepes.
Serves 3 people.