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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. CREPES.
2. Combine flour and salt in a medium sized blow.
3. Beat eggs until blended in a small bowl; stir in milk; beat into flour mixture until smooth.
4. Melt butter and stir into batter.
5. Cover and chill two hours.
6. Heat a 7-inch frying pan; test temperature by sprinkling a few drops of water- when drops bounce about, the temperature is right.
7. Measure batter, 2 tbsp at a time into pan, tilting pan to cover bottom.
8. Bake crepe 1 to 2 minutes or until bottoms browns; turn; bake 1 minute longer.
9. As crepes are baked, stack on a plate with paper towels between; keep warm.
10. Repeat with remaining batter, buttering pan before each baking, to make about 24 crepes.
11. FILLING.
12. Melt 3 tbsp butter in a medium-sized saucepan; blend in the 3 tbsp four.
13. Cook, stirring constantly until bubbly.
14. Stir in salt, pepper, tarragon and cream.
15. Continue cooking and stirring until sauce thickens and boils for 1 minute.
16. 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.
17. Cook 1 minute longer, remove from heat.
18. Blend 3/4 cup of the sauce with the salmon and chives in a medium-sized bowl; stir lemon juice into remaining sauce.
19. 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.
20. Pour remaining sauce over crepes; sprinkle Parmesan cheese over all.
21. 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).
22. Serve hot.
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