SAI.MO^N CREPES JBAYOr 



1 pound can salmon 

 1 teaspoon chopped onion 

 3 tablespoons butter or other fat, melted 

 1/4 cup flour 

 V4 teaspoon salt 

 Dash white pepper 

 Dash nutmeg 



IV2CUPS salmon liquid and milk 



2 egg yolks, beaten 



2 tablespoons grated Parmesan cheese 



2 tablespoons sherry 

 12 crepes 



2 lemon slices, cut into sixths 

 Parsley 



Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until 

 tender. Blend in flour and seasonings. Add salmon liquid gradually and cook 

 until thick, stirring constantly. Stir a little of the hot sauce into egg yolk; 

 add to remaining sauce, stirring constantly. Add cheese and sherry and stir 

 until blended. Mix V2 cup of the sauce with the salmon. Blend well. Reserve 

 remaining sauce to serve with crepes. Spread about 2 tablespoons of salmon 

 mixture on each crepe. Roll like a jelly roll. Place crepes on a cooky sheet, 

 15 X 12 inches. Heat in a moderate oven, 350°F., for 10 to 15 minutes. 

 Heat the sauce. 



Arrange the crepes in a circle in a chafing dish. Garnish each crepe 

 with lemon and parsley. Place sauce in the center of the crepes. Serves 6. 



OKRi>Rs % cup sifted flour V4 teaspoon salt 2 eggs, beaten 1 cup milk 



Sift dry ingredients together. Combine egg and milk. Add gradually to flour 

 and salt; stir only until batter is smooth. Drop 2 tablespoons of batter onto 

 a hot greased griddle or frying pan. Fry about 2 minutes or until crepe is 

 browned on the underside, turn, and fry until the bottom is browned. 

 Makes 12 crepes. 



