1 pound fresh or canned cooked salmon, boned and flaked

3 T. butter

3 T. all-purpose flour

1/4 tsp. ground nutmeg

3/4 tsp. salt

1/8 tsp. pepper

1 1/2 C. light cream or half-and-half

1/4 C. dry white wine

1/3 C. grated Parmesan cheese

1 T. fresh chopped chives, plus garnish

 

Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too. Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened. Stir in the wine, then add the cheese. Stir until the cheese is melted. Now add the salmon and chives. Spread about 1/4 C. of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes. Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: