Salmon Supreme Crepes

By dkanon

Ingredients

• 1 10 oz pkg frozen tiny peas and water chestnuts
• 1 can mushrooms, drained
• 1/2 c sliced green onions
• 1/3 c butter
• 5 T flour
• 2 cups half & half
• 1/4 c grated Swiss cheese
• 1 t lemon juice
• 3/4 t salt
• 1 15 3/4 oz can red salmon drained, deboned and flaked
• dash cayenne
• 16 crepes
• 1/2 c grated Swiss cheese
• Parmesan cheese

Preparation

Step 1

Cook peas according to package directions. While peas are cooking, saute onion and mushroom in butter until translucent. Then slowly add flour until creamy. Add cream slowly to prevent lumps. Stir or whisk constantly. Once mixture thickens, add 1/4 c Swiss cheese, lemon juice, salt, cayenne, salmon and pea mixture. Stir until cheese melts. Fill each crepe with some of the salmon mixture and fold over and place in a 9x13 baking dish. After they are all filled, take any remaining filling and pour down the center of the crepes. Sprinkle the remaining 1/2 c Swiss cheese and Parmesan. Bake at 350 for 25-30 minutes.