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Salmon Crêpes
- Yield:
4 to 6
servings. - Difficulty
Easy
Published 2011
Ingredients
- Béchamel Sauce, double recipe, or
1 can 10 oz 284 mL
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.
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