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.