Salmon Crêpes

Name: Salmon Crêpes
Yield: Yield: 4 to 6 servings.
Ingredients: 1 cup mushrooms; 1 medium onion, halved; 1 Tbsp butter or margarine; 1 Tbsp butter or margarine; Béchamel Sauce, double recipe, or 1 can (10 oz/284 mL) condensed mushroom soup plus 5 oz milk (1%); Béchamel Sauce, double recipe, or 1 can (10 oz/284 mL) condensed mushroom soup plus 5 oz milk (1%); Béchamel Sauce, double recipe, or 1 can (10 oz/284 mL) condensed mushroom soup plus 5 oz milk (1%); 2 oz (60 g) chilled low-fat Swiss cheese (½ cup grated); 12 crêpes; 1½ cups cooked or canned salmon, drained; 1½ cups cooked or canned salmon, drained

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

Béchamel Sauce, double recipe, or 1 can (10 oz/284 mL)

Fish course
Pescatarian

Method

Prepare sauce as directed, or whisk canned soup with milk, mixing well. Set aside.

Steel Blade: Process onion and mushrooms with quick on/off pulses, until coarsely chopped. Sauté in melted butter or margarine in large nonstick skillet over medium heat until golden. Process salmon with quick on/offs, until flaked; do not overprocess. Add to skillet along with half the sauce.