Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.28 Kcal (1998 kJ) | ||
| Calories from fat | 232.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 40% | |
|---|---|---|---|
| Cholesterol | 208.56mg | 70% | |
| Sodium | 1331.31mg | 55% | |
| Potassium | 459.41mg | 10% | |
| Total Carbs | 36.91g | 12% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 25.34g | 51% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 418.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 183.52 Kcal (768 kJ) | ||
| Calories from fat | 89.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 40% | |
|---|---|---|---|
| Cholesterol | 80.19mg | 70% | |
| Sodium | 511.92mg | 55% | |
| Potassium | 176.65mg | 10% | |
| Total Carbs | 14.19g | 12% | |
| Sugars | 1.21g | 13% | |
| Dietary Fiber | 1.35g | 14% | |
| Protein | 9.74g | 51% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.3mg | 18% | |
| Calcium | 160.9mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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