Salmon Crèpes With Tarragon Sauce |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This delicious dish an be prepared ahead of time and refrigerated, simply increase baking time by 25-30 minutes. From My Great Recipes. Ingredients:
1 cup all-purpose flour |
3/4 cup water |
2/3 cup milk |
3 eggs |
2 tablespoons salad oil |
1/4 teaspoon salt |
1 (15 1/2 ounce) can salmon, drained and flaked |
4 green onions, thinly sliced |
1/8 teaspoon white pepper |
1 egg, slightly beaten |
1/2 cup soft breadcrumbs |
3 tablespoons butter |
3 tablespoons all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon dried tarragon leaves |
1 dash cayenne pepper |
1 1/2 cups half-and-half |
1/4 cup dry white wine |
1/4 cup fresh parsley, finely chopped |
2 cups monterey jack cheese, shredded |
Directions:
1. MAKE CRÈPES:.
2. Combine all ingredients in a blender and whirl at high speed until well combined. Refrigerate 1 hour. Make crèpes using a lightly oiled 7-in pan.
3. MAKE FILLING:.
4. Lightly mix salmon, green onions, pepper, egg and crumbs.
5. Fill and roll crepes, using about 2 tablespoons salmon mixture for each. Place side-by-side in a buttered 13x9 baking dish.
6. MAKE SAUCE:.
7. Melt butter in a 2-quart saucepan, then stir in flour. Cook until bubbly. Add salt, dry mustard, tarragon and cayenne. Remove from heat. Gradually stir in half-and-half and wine. Return to heat. Cook, stirring constantly until thick. Mix in parsley.
8. BAKE:.
9. Pour sauce over crèpes Sprinkle evenly with cheese. Bake at 400° for 20 to 25 minutes until heated through and lightly browned.
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